Bring 2 cups of the vegetable stock to a boil and add the couscous. Cover then turn off heat.
Heat the oil in a pan on medium-high heat. Cook tomatoes, ginger, curry powder, garlic and broth. Sautee for five minutes, then stir in the lentils and raisins.
Present dish in a large bowl with lentil mixture topping the steaming couscous. Toss with cilantro, green onions and hulled hemp seeds.