Mix the chili powder, cinnamon, ground ginger, garlic powder, and coriander in a small bowl.
Heat 1 and 1/2 tablespoons of the olive oil in a small nonstick skillet over low heat. Add the spice mixture and cook until fragrant, 1 to 2 minutes. Remove from heat and let cool.
In a 2- or 3-quart saucepan, combine the water, the spice mixture and a pinch of salt and bring up to a boil. Pour the couscous into the boiling water, cover and remove from heat. Let stand 5 minutes, covered.
Meanwhile, sauté the onion and the eggplant in a nonstick skillet with 3 tablespoons of the olive oil, over medium-high heat, until the eggplant is crispy, 8 to 10 minutes. Season with salt and pepper, then remove to a paper towel to drain.
Add 1 tablespoon of the olive oil to the pan and cook the zucchini until golden brown and slightly crispy. Drain on paper towels.
Transfer the couscous to a large bowl and fluff with a fork. Stir in the tomatoes, chickpeas, zucchini, eggplant, and onions until well mixed. Add 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and the fresh herbs and fold these in gently. Refrigerate until ready to serve, or serve at room temperature.
Adapted from The Italian Farmer’s Table