Prepare the rainbow chard by separating the stems from the leaves. Dice the stems into small pieces and roughly chop the leaves. Set aside separately.

Heat 2 tablespoons of olive oil in a large deep skillet over medium heat. Add the diced onion and chard stems, cooking for 5 minutes until softened.

Add the minced garlic, cumin, smoked paprika, and ground coriander. Stir for 1 minute until fragrant.

Add the chopped tomatoes, tomato paste, and maple syrup. Stir well and simmer for 5 minutes.

Add the drained chickpeas to the sauce and cook for 3 minutes, stirring occasionally.

Add the chopped chard leaves to the skillet and stir until wilted, about 2 minutes.

In a separate saucepan, bring the vegetable stock to a boil. Place couscous in a heatproof bowl, pour over the hot stock, cover tightly, and let stand for 5 minutes.

Fluff the couscous with a fork and stir in the remaining tablespoon of olive oil.

Add the prepared couscous to the skillet with the chickpea and chard mixture. Toss everything together gently to combine.

Season with salt, pepper, and fresh lemon juice to taste. Garnish with chopped fresh parsley and serve immediately.