1. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and carrots and cook until the onion is softened, about 5 minutes. Stir in the garlic, curry powder, and cumin and cook for 1 minute to blend the flavors.
2. Add the broth, chick-peas, currants, chutney, vinegar, ginger, and salt to the skillet and bring to a boil. Remove the skillet from the heat, stir in the couscous, cover, and let stand until the couscous tender, about 5 minutes. Stir in the cilantro and serve.
Note: Mango chutney often contains large chunks of mango, for even flavoring, you may need to chop the chutney before using it in this dish.