Add onion, and cook for 4 minutes, stirring occasionally.
Add chicken and cook for 4 minutes, browning on all sides.
Add cumin, cinnamon, and pepper to pan. Cook for 1 minute, stirring constantly. Add butternut squash and tomato paste and cook for an additional 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 and cook 5 minutes or until squash is tender.
Remove pan from heat. Stir in chopped basil and orange rind.