n a medium saucepan, combine the chicken stock, salt and cumin, and bring to a boil over high heat. Remove the pan from the heat and stir in the couscous. Cover the pan tightly and let it stand until the liquid is absorbed and the couscous is tender, about 5 minutes.
Using a fork, fluff the couscous and mix in the cashews, spring onions, mint, and orange zest. Toss with the oil and season to taste with pepper. Serve warm.