This dish is entirely unlike North African couscous. In the first place, the grains are quite large, more like small peas than the tiny fluffy grains of Tunisian or Moroccan couscous. In the second, the fiery flavors of North African couscous are missing from this preparation, which relies on warm, rounded Middle Eastern aromatics, like cinnamon and cumin, offset by cooling cilantro. There are similar dishes called Israeli couscous on some American menus, but in truth this is an old-fashioned and deeply traditional Arab dish that has little to do with the modern state of Israel.
The dried chickpeas need to soak overnight, so plan accordingly.