Butternut Squash With Cumin Couscous

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1 butternut squash (2 pounds)

2 tablespoons olive oil

1 large yellow onion, diced

2 cloves garlic, finely chopped

1/4 teaspoon cayenne

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon ground cumin

1 cup canned diced tomatoes

1/3 cup dark or golden raisins

1 32-ounce container vegetable broth

1 15.5-ounce can chickpeas, drained

2 teaspoons kosher salt

1 1/2 cups couscous

2 tablespoons chopped fresh flat-leaf parsley leaves

1/4 cup (1 ounce) almonds, chopped

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