In a large bowl, combine the orange juice, joney, soy sauce, and garlic. Stir in the chivken until well-mixed. Marinate at room temperature for 20 to 30 minutes in the refrigerator for up to 2 hours. If using wooden skewers, soak them for 30 minutes before cooking.
Prepare the couscous. In a medium sacepan, combine the chicken broth, orange juice, scallion, oil, and salt.
Heat the broth mixture to a boil over medium heat. Stir in the couscous and raisins. Cover the pan, remove the pan from the heat and set aside for at least 5 minures.
Meanwhile, preheat the broiler. Thread the chicken onto 4 large or 8 small skewers. Broil for 2 minutes. Turn skewers, baste with remaining marinade, and broil 2 minutes longer or until chicken is opaque in center.
Spoon the couscous onto serving platter and top with skewered chicken. Remove chicken from skewers before serving.