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Combine cumin, ginger, turmeric, salt, cinnamon and pepper. Set aside.
In a large high-sided skillet, heat oil over medium.
Add onion and garlic; cook 8 to 10 minutes or until golden and tender.
Stir in spice mixture and tomato paste and cook 1 minute, stirring.
Stir in broth, potatoes, tomatoes and their juice, beans and raisins. Bring to a boil.
Reduce heat to medium-low and simmer, covered, about 20 minutes or until potatoes are tender and sauce is thickened.
Meanwhile, in a medium saucepan, bring 1 1/2 cups water, lemon juice and zest to a boil. Remove from heat.
Stir in couscous.
Cover and let sit 5 minutes or until all liquid is absorbed. Fluff with a fork. Serve with tagine and garnish with parsley.