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Halve and peel the squash. Remove the seeds and
cut squash into 1 inch chunks. Heat the oil in a
large pot over medium heat. Add the onion and cook
for 5 minutes. Add the garlic, chili powder,
cinnamon, nutmeg, and 1/2 tsp of cumin and cook
for 1 minute. Stir in squash, tomatoes, raisins,
broth, chickpeas, and 1 1/2 tsp of salt. Bring to
boil. Reduce heat, cover, and simmer for 10
minutes. Uncover and cook until the squash is
tender, 15 to 20 minutes.
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Meanwhile, in a medium saucepan, bring 1 1/2 cups
water and the remaining cumin and salt to a boil.
Stir in the couscous. Cover, remove from heat, and
let stand for 5 to 10 minutes. Fluff with a fork.
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