Fall Couscous with Swiss Chard, Raisins and Warm Spices

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1 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Kosher salt and freshly ground black pepper

One 15-ounce can chicken stock

1 1/3 cups Moroccan couscous

1/2 cup dark raisins

1/4 cup extra-virgin olive oil

1 small red onion, diced small

2 cloves garlic, minced

2 cups shiitake mushrooms, sliced

2 bunches Swiss chard, stems removed, leaves rough chopped (3 to 4 cups)

1/2 cup fresh parsley, finely chopped