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In a 4- to 5-quart slow cooker combine sweet potatoes, vegetables, and beans. In a medium bowl stir together broth, curry powder, ginger, garlic, the 1/2 teaspoon salt, and the cayenne pepper. Pour over mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir spinach, coconut milk, and raisins into cooker. Cover and cook for 5 to 10 minutes more or until spinach is wilted.
Meanwhile, in a small bowl combine couscous and the 1/8 teaspoon salt; pour the boiling water and oil over mixture. Let stand for 5 minutes.
Serve vegetable mixture over couscous. Top each serving with yogurt and cilantro.