Moroccan Chicken

Mom and I really liked this soup! It had a perfect balance of flavors. We like things spicy, so we used 1/4 tsp. red pepper. As we were eating it, my mom mentioned that naan would go great with it, so...next time. I will definitely make it again!

INGREDIENTS
3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1 cup chopped onion
1/3 cup uncooked couscous
1/2 cup coarsely chopped fresh basil
3 cups (1/2-inch) cubed peeled butternut squash
4 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 to 1/4 tsp ground red pepper
3/4 tsp kosher salt 
2 tsps grated orange rind
2 tbsps no-salt-added tomato paste
1 tbsp olive oil

DIRECTIONS
1. 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.