Moroccan Chicken and Butternut Squash Soup

1 Tbsp Olive Oil
1 cup Chopped Onion
3 (4-ounce) Skinless, Boneless Chicken Thighs (cut into bite-sized pieces)
1 Tsp Ground Cumin
1/4 Tsp Ground Cinnamon
1/8 to 1/4 Tsp Ground Red Pepper
3 cups (1/2-inch) Cubed Peeled Butternut Squash
2 Tbsp No-Salt-Added Tomato Paste
4 cups Chicken Stock or Fat Free, Lower Sodium Chicken Broth
1/3 cup Uncooked Couscous
3/4 Tsp Kosher Salt
1 Zucchini (quartered lengthwise and sliced into 3/4-inch pieces)
1/2 cup Coarsely Chopped Fresh Basil
2 Tsp Grated Orange Rind
Heat 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 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce 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.
Recipe in Cooking Light