Butternut squash and cumin couscous

Original recipe is from Real Simple Nov. 2006. The only thing I did differently was to remove the butternut mixture from the pan with a slotted spoon once it was all cooked and then I used the remaining spice-infused broth to make the couscous. I also forgot to add the second 1/ of the cumin at the end, and I omitted the 2 t of salt altogether.

1 butternut squash
2 T olive oil
1 large yellow onion, diced
2 cloves garlic, chopped
1/4 t cayenne
1/8 t cinnamon
1/8 t nutmeg
1 t cumin
1 can diced tomatoes
1/3 c golden raisins
1 32-oz. container of No-Chicken broth
1 15.5 oz. can of chickpeas, drained
1 1/2 c couscous
2 T chopped, fresh parsley
1/4 c almonds, chopped

Halve and peel the squash. Remove the seeds and cit the squash into 1 inch chunks. Heat the oil in a Dutch oven over medium heat. Ass the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 t of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth and chickpeas. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes. Transfer mixture to a bowl using a slotted spoon.

Bring remaining broth back up to a boil and add couscous. Cover and remove from heat, and let stand for 5 to 10 minutes. Fluff with fork. Divide the couscous among individual bowls and spoon squash over the top. Sprinkle with parsley and almonds.