1/2 cup canola oil
1/3 cup apricot jam
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 1/2 pounds skinless, boneless chicken thighs, quartered
8 peaches (about 2 pounds), quartered lengthwise
1 red onion, quartered lengthwise and halved crosswise
One 10-ounce box plain instant couscous
2 cups low sodium, fat-free chicken broth
1/3 cup sliced almonds, toasted
Whisk together the canola oil, jam, vinegar and soy sauce in a medium bowl. Add the chicken and toss to coat and refrigerate for at least 30 minutes.
Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
Preheat a grill or grill pan to medium. Thread the chicken, plums and onion onto 8 skewers. Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
While the chicken is cooking, bring 2 cups of chicken broth to a boil. Stir in the couscous, cover, remove from the heat and let stand for 5 minutes. Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.