Bring a medium saucepan to low heat. add half of the olive oil, then turmeric and coriander. Swirl the pan until spices begin to bubble and become aromatic, about 30 seconds to 1 minute. Increase heat to medium, and immediately add onion, garlic, and jalapeño. sautee until onion begins to caramelize, stirring often to prevent burning.
Add remaining oil and couscous to the pan. Stir to evenly distribute the grain and toast slightly, about 1-2 minutes.
Next, add the stock, raisins, to the pan. stir to remove any clumps from the mixture. Reduce heat to low. Season with salt and pepper and cover. Allow couscous to steam until tender, and liquid is absorbed about 5-7 minutes. Remove top and fluff with a fork. Adjust seasoning if needed.
Transfer cooked couscous to a serving platter and top with parsley and chopped nuts. Serve Immediately as a side dish with the protein and salad of your choice, or on its own.