This couscous is best served as soon as it is made.
In a medium saucepan, combine the chicken broth, 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, green onions, mint, and orange zest. Toss with the oil and season to taste with pepper. Serve warm.