In medium saucepan, combine peas, water, salt and ginger. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 2 minutes. Remove from heat; stir in couscous. Cover; let stand 5 minutes.
Meanwhile, in small bowl, combine orange juice, preserves and mustard; blend well. Pour half of mixture (about 2 tablespoons) into another small dish; reserve for topping. Place chicken on broiler pan; brush with about half of remaining orange juice glaze.
Broil 4 to 6 inches from heat for 5 minutes. Turn chicken. Brush with glaze; discard any remaining glaze. Broil an additional 3 to 5 minutes or until chicken is fork-tender and juices run clear.
Stir couscous mixture lightly with fork; divide evenly onto 2 serving plates. Top each with chicken; drizzle with reserved orange juice mixture.