Moroccan Chicken and Butternut Squash Soup

INGREDIENTS

1 tbsp

olive oil

1 cup

chopped onion

skinless, boneless chicken thighs, cut into bite-sized pieces

1 tsp

ground cumin

1/4 tsp

ground cinnamon

1/8

to 1/4 teaspoon 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

zucchini, quartered lengthwise and sliced into 3/4-inch pieces

1/2 cup

coarsely chopped fresh basil

2 tsp

grated orange rind