Season chicken with salt and pepper to taste. In a large skillet, heat olive oil over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until no longer pink inside.
In a large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.
Add the couscous and contents of the enclosed spices and stir. Remove from heat. Cover. Let stand 5 minutes.
Fluff lightly with a fork. Stir in chopped orange and serve the chicken over a bed of the couscous.