To prepare chicken, combine the first 11 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade.
Place the chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10 minutes or until a meat thermometer registers 180°.
To prepare the couscous, bring the broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the currants, onions, and 1/4 teaspoon black pepper.
Per Serving: 468 Calories; 7g Fat (13.3% calories from fat); 2g Saturated Fat; 38g Protein; 61g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 1056mg Sodium. Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat.
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