Prepare couscous according to package directions using olive oil. Fluff with fork; cool in a large bowl.

In a small bowl, combine apricot jam, lime juice and curry powder; stir well. Set aside 3 tbsp sauce for coating chicken.

Season chicken with salt and pepper. Coat with 2 tbsp sauce. Grill over medium-hot coals 10 to 14 minutes or until chicken is no longer pink inside. Halfway through, turn and coat with remaining 1 tbsp sauce. Discard any remaining sauce used for chicken.

Lightly toss couscous with 2 cups fruit, remaining sauce and all but 1 tbsp almonds; spoon onto platter.

Slice chicken crosswise and arrange with remaining fruit around couscous. Sprinkle with remaining 1 tbsp almonds. Garnish with lime slices and mint sprigs, if desired.