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Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks.
Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 mins.
Add the garlic, cayenne, cinnamon, nutmeg, and ½ t of the cumin and cook for 1 min.
Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 ½ t of the salt. Bring to a boil.
Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 mins.
Meanwhile, in a med saucepan, bring 1 ½ C water and the remaining cumin and salt to a boil. Stir in couscous.
Cover, remove from heat, and let stand for 5 - 10 mins. Fluff with a fork.
Divide the cous cous among bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.