Heat oil in 12-inch skillet over medium-high heat until hot. Add bell pepper and onion stir-fry and garlic; cook 3 to 5 minutes or until tender, stirring occasionally.
Add carrots and salsa; mix well. Cook 5 to 8 minutes or until carrots are tender, stirring occasionally.
Add beans, broth, water, raisins, salt, cumin and cinnamon; mix well. Bring to a boil. Remove from heat; stir in couscous. Cover; let stand 5 to 10 minutes. Fluff with fork before serving.