In a small bowl, combine the orange juice, squeezed lemon, cumin, salt and pepper, and mix well.
In a medium pot, bring the water to a boil and then add the vegan butter, couscous, raisins, and stir. Bring back to a boil and turn the heat off, leaving the pot covered on the burner to soak in the water. After 10 minutes it should be ready to fluff with a fork.
In a large pan, heat the olive oil and cook the onion on medium-high heat until it starts to brown, about 5 minutes, stirring frequently.
Add the zucchini, chopped bell pepper and brussels sprouts or green beans, and cook another 5 minutes, then add the chopped cooked chick'n and mix it in.
In a large bowl or pot, gently mix the fluffed couscous blend, chicken and veggie stirfry, cucumber (if using) and sauce all together until thoroughly combined. Sprinkle the chives over the top. Serve on a large platter or in individual bowls. It makes great leftovers too!