In dry skillet, stir spices over low heat until aromatic, about 3 minutes. Using spice grinder or rolling pin and plastic bag, grind or crush spices. In blender, pulse juice and raisins. Transfer raisin mixture to small saucepan; bring to a boil. Let cool in freezer for 5 minutes. Strain into blender. Puree with spices and butter; season. Spread on toast, toss with warm couscous, or use as a dip with radishes.