Chop almonds coarsely. Heat oil in a pan and saute almonds. Rinse orange in hot water, dry, grate zest and squeeze juice. Peel onion and chop finely. Rinse peppers, halve, remove seeds and ribs, cut into small pieces. Add onion and peppers to almonds and sauté for 2-3 minutes. Deglaze pan with orange juice and broth. Add cinnamon, cloves, turmeric, orange zest, season with pepper. Add couscous and raisins, season with salt and pepper, cover, simmer on low heat for 5-10 minutes.
Stir well and season again if necessary. Rinse and dry scallions, cut into thin rings. Arrange couscous onto plates, sprinkle with scallions and serve.