Cook cumin, ginger, cloves and cayenne in large pot over medium-low heat, stirring, until fragrant, 1 minute. Add oil and onion; cook 5 minutes, until onion is softened.
Add red pepper, zucchini; cook 5 minutes. Add dates, salt, orange rind and chickpeas, stirring to combine. Add 2 cups water and orange juice. Increase heat to high. Bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork; stir in mint. Serve warm.
