Combine Celebrate Health BBQ sauce, 1 tablespoon of the vinegar and 1 tablespoon orange juice in a shallow dish. Add chicken and turn to coat. Cover and place in fridge to marinate for at least 30 minutes

Thread chicken and onion, alternately, on 8 wooden or metal skewers (see tip). Heat a barbecue or chargrill over medium-high heat. Lightly spray skewers with oil and barbecue for 6-8 minutes, turning, or until chicken is golden and cooked through

Meanwhile, place couscous in a large heatproof bowl. Add 1 cup (250ml) boiling water and stir to combine, cover and set aside to steam for 3 minutes. Separate grains with a fork. Add snow peas, carrot, cranberries and parsley. Combine remaining orange juice, vinegar and olive oil. Add dressing to salad and gently toss to combine

Serve barbecued skewers with the couscous salad