In a medium saucepan, bring the water to boil, whisk together cinnamon, allspice and turmeric.
Add the couscous and raisins in a slow steady stream, stirring constantly, and continue to boil, stirring for 1 minute.
Cover the pot tightly, remove from the heat and let stand until absorbed, about 5 minutes.
Fluff with fork. Transfer to a large mixing bowl and let cool.
Mix chickpeas, red pepper, green onions, pistachios, red wine vinegar and mint. Add to couscous.
Add salt and pepper to taste. Toss with fork to combine.
Make ahead – cover and refrigerate for up to 24 hours.
