Moroccan Chicken and Butternut Squash Soup

For some reason, I've been into butternut squash and also the blend of spices included here. I adapted this from this month's Cooking Light magazine.

1 T. olive oil
1 cup chopped onion
12 to 16 ounces chicken breast, cut into bite-sized pieces
1 t. ground cumin
1/4 t. ground cinnamon
1/8 to 1/4 t. ground red pepper
3 cups (1/2-inch) cubed peeled butternut squash (I used a bag of frozen and it worked fine)
3 T. tomato paste
4 cups chicken stock
2 cups water
1/3 cup uncooked couscous (I use whole wheat from Trader Joe's)
3/4 t. salt
1 zucchini, quartered lengthwise and sliced into 3/4-inch slices
1 t. dried basil (recipe calls for 1/2 cup fresh but it's not summer!)
2 t. grated orange rind

Heat a large heavy pot over medium heat. Add oil to pan and add onion and cook until translucent.Add chicken and cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and red pepper to pan. Cook for 1 minute, stirring constantly. Add squash and tomato paste, then stir in chicken stock and water, scraping the pan to loosen brown bits. (When I made this, I actually boiled the chicken and then cut it up, and used the broth for the stock, and it tasted fine so it's definitely an alternative.) Reduce heat, simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes until zucchini is tender. Remove from pan. Stir in basil and orange rind.