Brown the cubed chicken in olive oil over medium-high heat.

Stir in the cumin and cinnamon and cook until fragrant.

Add a cup of water and the raisins, cover and simmer 20 minutes.

Meanwhile, bring the broth to a boil, stir in the couscous, cover and let sit 5 minutes, then fluff.

Spoon the chicken and sauce over the couscous to serve.