Preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 6 minutes, until light golden and fragrant. In a medium saucepan, combine the water with the butter, salt, cumin and cinnamon and bring to a boil. Add the couscous, cover and remove from the heat. Let stand 5 minutes. Using a fork, fluff the couscous. Add the almonds and raisins, season with pepper and serve.
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