1Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes , stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin. cinnamon, and pepper to pan; cook 1 minutes, stirring constantly. Add butternut squash and tomato paste; scraping pan to loosen browned bits. Bring to a boil.
2Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.