Moroccan Couscous

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For the Spice Blend:

1 cinnamon stick

1 teaspoon black peppercorns

1/2 teaspoon white peppercorns

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon whole allspice

1/2 teaspoon whole cloves

2 cardamom pods

1 teaspoon ground ginger

1 teaspoon turmeric

1/4 to 1/2 teaspoon cayenne pepper

1/2 teaspoon freshly grated nutmeg

Kosher salt

For the Couscous:

3 tablespoons unsalted butter

Large pinch of saffron (optional)

2 1/4 cups (12 ounces) whole-wheat couscous

3 cups low-sodium chicken broth, warmed

1 to 2 teaspoons fresh lemon juice