In 4-quart Dutch oven, heat oil over medium heat. Add onion; cook 8 minutes, stirring occasionally.

Stir in garlic, paprika, ginger and red pepper; cook 1 minute, stirring occasionally. Add tomatoes; cook 2 minutes. Add broth and water; bring to a boil. Add potatoes; reduce heat to medium. Simmer 5 minutes.

Stir in zucchini, chicken and couscous; simmer 5 minutes or until chicken is no longer pink inside. Sprinkle with mint. Serve immediately.