In a large skillet, toast coriander, cumin, peppercorns, red chile flakes and cinnamon over medium heat until fragrant, about 4 minutes.

Transfer to a spice grinder or mortar and pestle and grind to a powder. Set aside.

Heat a large high-sided skillet over medium heat until hot.

Add onion and cook until beginning to brown and stick to the pan, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute.

Stir in 1/3 cup of the vegetable broth and continue to cook until very tender, 4 to 5 minutes.

Stir in spice mixture and tomato paste; cook 1 minute, stirring.

Add remaining 2 1/3 cup vegetable broth, potato, garbanzo beans, lemon zest and juice, olives and raisins.

Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until potato is tender, about 20 minutes.

Stir in parsley and cilantro. Serve over couscous with lemon wedges.