Combine salt, cumin, cinnamon, ginger, and cayenne pepper in a small bowl. Sprinkle mixture over chicken. Heat olive oil in a large skillet over ¬medium-high heat. Add chicken; sauté for about 4 minutes. Stir in butternut squash, chicken broth, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until squash is tender. Combine boiling water and couscous, cover and let stand 5 minutes; set aside. Stir in almonds and orange rind. Serve chicken over couscous. Makes 4 servings.
