PREPARATION:

1. Peel and remove seeds from squash. Cut into 1-inch chunks; set aside. Heat oil in 6-quart saucepan over medium heat. Add onion; cook and stir occasionally until soft, about 5 minutes. Stir in garlic, red pepper, cinnamon, nutmeg and 1/2 teaspoon of the cumin. Cook 1 minute more.
2. Add broth, squash, beans, drained tomatoes and raisins. Bring to a boil over medium-high heat. Reduce heat to low. Cover and cook 10 minutes. Remove cover and cook until squash is tender, about 15 minutes.
3. Heat water to boiling in medium saucepan. Stir in the remaining cumin and salt; then stir in couscous. Cover and remove from heat. Let stand about 5 minutes. Fluff with fork.
4. Ladle stew over couscous in shallow serving bowl. Sprinkle with parsley and almonds.

   Cooking Tips: For a thicker 'stew', reduce the broth to 1 can and increase the diced tomatoes to 2 cans. Either petite diced or regular diced tomatoes can be used.