In large nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink inside, stirring occasionally. Remove from skillet; set aside.

In same skillet, heat peanut butter, jelly, water, soy sauce, lemon juice and ginger over medium-low heat. Cook 30 seconds or until melted, stirring constantly. Remove from heat; stir in chicken and green onion. Cover; set aside.

Prepare couscous as package directs adding peas with water.

Serve chicken over couscous mixture. Garnish with lemon wedges.