1. Wash okra under cold running water. Cut into 3/4-inch slices.
2. Remove skin from butternut squash with vegetable peeler. Trim off stem. Cut squash lengthwise into halves; discard seeds. Cut flesh into 1-inch pieces.
3. Heat oil in large saucepan over high heat. Add onions and garlic; cook and stir 5 minutes or until tender. Stir in cumin, turmeric, cinnamon, red pepper and paprika; cook and stir 2 to 3 minutes.
4. Add okra, squash, eggplant, zucchini, carrot, tomato sauce and broth. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 5 minutes.
5. Add chickpeas, tomato and raisins; simmer, covered, 30 minutes. Season with salt. Serve over couscous. Garnish with parsley.
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