Mix the first seven ingredients together in a shallow bowl, add the chicken toss in the honey mixture then cover with clingfilm and marinade in the fridge for 30 minutes or longer if time allows.
Lift the chicken out of the marinade and thread on to eight metal or wooden skewers. Brush with the oil and cook on a medium heat barbecue or under a preheated grill for 12-15 minutes, depending on the size of the chicken pieces, turning several times until the chicken is browned and cooked through.
Meanwhile add the couscous and sultanas to a heatproof bowl. Mix the boiling water with the saffron, oil, salt and pepper until the water is just beginning to turn yellow. Pour over the couscous then cover the bowl with a plate and leave to soak for five minutes.
Fluff up the couscous with a fork then spoon on to plates, add two skewers per portion and sprinkle with the chopped parsley. Serve with fresh green salad.
Tips: If using wooden skewers, make sure to soak in cold water when you leave the chicken to marinade otherwise they will burn when under the grill. If you forget, then shield the ends of the skewers that aren’t covered with chicken, with foil.