Make the couscous. Add the broth to a medium pot and bring to boil over high heat. Stir in the couscous and turn the heat down to medium-low. Cover with a lid and cook for 15 minutes, until soft & tender to the bite. Strain out the broth into a bowl to use later. Return the couscous back to the pot (off heat) with the vegan butter and 2 tsp of the spice mix. Mix to combine and cover with a lid for 10 minutes.

Cook the mushrooms. Shred each oyster mushroom into thick slices. Add to a hot pot over medium heat - with no oil - and press down with a spatula, cooking to release all moisture from the mushrooms.

Prepare the onions. Cut in half and peel the outer layers. Chop off both ends, keeping the onions intact. Add the oil to the pot of mushrooms along with 2 more tsp of the spice mix. Stir and add the onions/shallots to caramelize for 5 minutes on both sides.

Add the chickpeas with remaining spice mix. Stir and cook for a couple of minutes to cover each piece in oil and spices.

Make the stew. Add the reserved strained broth to the pot. Add the cinnamon stick, bayleaves, and cloves. Top it off with water to cover the chickpeas. Bring to boil then turn heat down to medium-low. Cover with a lid and cook for 10 to 15 minutes, until chickpeas are soft. Remove the cinnamon stick, bayleaves, and cloves.

To serve - fluff the couscous with a fork and scoop out into a bowl. Add a ladle of the stew on top. Garnish with parsley and enjoy.