Turkey "stewp"

1 lb extra lean ground turkey breast     2 cups butternut squash , peeled and cut into 1 pieces (10 oz)     1 cup chopped onion (7 oz)     3/4 cup sliced carrot (3 oz)     1 medium zucchini , cubed (5 oz)     1/4 cup raisins (40g)     2 cups fat-free chicken broth     1 cup water     1 (14 1/2 ounce) can petite diced tomatoes     1 garlic clove , minced     3 teaspoons cumin     1 1/2 teaspoons ginger     2 1/2 teaspoons cinnamon     1/2 teaspoon salt     1 teaspoon dried cilantro     hot cooked couscous , for serving (optional) Directions:     1     In a large stockpot, sauté garlic and onion for 2-3 minutes. Add ground turkey and cook. When the turkey is cooked about halfway, add the butternut squash and carrots and cook for about 7 minutes over medium heat, mixing and continuing to break up turkey.     2     Stir in all spices and cook, mixing, for 2 minutes.     3     Add tomatoes, raisins, water, and broth. Bring to a boil, cover, and reduce heat to low. Simmer approximately 20 minutes, until vegetables are softened.     4     Add zucchini and simmer another 5-10 minutes.     5     To serve, add ½ cup cooked couscous to each bowl and pour stew on top of couscous.