In a medium saucepan bring chicken broth to boiling. Stir in couscous and onion; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Stir in jalapeno pepper, cinnamon, and black pepper. Cover and chill for 30 minutes.
In a large bowl combine couscous mixture, artichoke hearts, tomato, sweet pepper, and raisins. For dressing, in a small bowl whisk together the balsamic vinegar and olive oil. Pour the dressing over couscous mixture; toss gently to coat. Makes 8 servings.