Moroccan Chickpea-And-Vegetable Stew

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1 tablespoon vegetable oil

2 cups (1/2-inch) cubed zucchini

1 cup chopped onion

1/2 cup chopped carrot

1 tablespoon bottled minced garlic

1 cup fat-free, less-sodium chicken broth

2 tablespoons raisins

1 1/4 teaspoons ground ginger

1 1/4 teaspoons ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon black pepper

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained

1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained

1 1/2 cups water

1 cup uncooked couscous

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