1. In a large pot over medium-high heat, heat the oil and cook the onion for about 3 minutes, until browned.
2. Add the cumin, salt and pepper, and cook for 1 more minute.
3. Add the carrots, rutabaga and broth. Bring to a boil over high heat, lower heat and gently simmer for about 15 minutes.
4. Add the diced tomatoes and cook for an additional 5 to 10 minutes, or until desired consistency.
5. Meanwhile, boil the water in a small pot and prepare the couscous according to package directions.
6. Add the chickpeas and raisins to the vegetables and cook for additional 2 to 3 minutes.
7. Add hot sauce to taste, adjust the salt and pepper (if needed) and serve couscous with sauce on top.
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