Saute red onion and garlic in enough oil, just to cover bottom of pan. Cook until soft and translucent, about 2 minutes.
Add spices: cinnamon, cumin, nutmeg and curry. Stir together until well mixed. Add the squirt of Agave sweetener.
Add tomatoes and juice, chickpeas, vegetable broth, orange juice, parsley and orange slices. Bring to a boil for about two minutes.
In two separate pots, because their cooking times vary, cook couscous and quinoa. Actually, the couscous just needs boiling water poured over it and time allowed for it to fluff up.
Mix both grains together along with the sliced green onions and serve tomato mixture over the couscous and quinoa mixture.