Chicken Skewers with Couscous

Rinse chicken, pat dry with paper towels and cut into approximately 3/4-inch cubes.

Cut oranges in half and squeeze.

Mix 3 tablespoons orange juice with 1 tablespoon canola oil and the jam in a bowl. Season with paprika, curry powder, salt and pepper.

Add chicken, turn to coat, cover and let marinate in the refrigerator. 

Cut bell pepper into quarters, remove ribs and seeds and rinse and dry. Cut 3 quarters into about approximately 3/4-inch cubes, dice the last quarter very small, and set aside in a small bowl.

Rinse and dry apricots, cut in half, pit and cut into slices.

Combine remaining orange juice with enough water to total approximately 1 cup in a small pot and bring to a boil. Add couscous with some salt and 1 pinch of curry powder, stir once, remove from heat and let soak for about 15 minutes.

Meanwhile, rinse parsley, shake dry, pluck leaves and finely chop.

Take chicken from the marinade, drain and alternately thread on 4 skewers with pepper pieces and apricot wedges.

Heat the remaining oil in a shallow non-stick pan. Cook the skewers over medium heat, turning frequently, until chicken is golden brown all around, 8-10 minutes. Add marinade and allow to boil.