1. Combine orange juice and chicken broth in a medium saucepan; bring to a boil. Stir in couscous and orange rind; cover and remove from heat. Let stand 5 minutes.
2. Spoon mixture evenly into 6 (6-ounce) custard cups coated with cooking spray. Invert onto a serving platter; sprinkle with almonds. Garnish with orange rind strips, if desired.