In medium saucepan, toast almonds over medium heat 5 to 6 minutes or until nuts are light golden brown and fragrant, stirring frequently. Remove from pan; set aside.

In small bowl, combine marmalade, 1 tbsp olive oil, 1 tbsp cilantro, garlic and cayenne pepper. Toss shrimp with marmalade mixture; thread onto 4 skewers. Broil or grill kebabs 4 to 5 inches from heat about 3 or 4 minutes per side (5 or 6 minutes if using chicken) or until shrimp is pink (chicken should no longer be pink inside).

Meanwhile, in same medium saucepan, combine orange juice, water, remaining 1 tbsp olive oil, remaining 1 tbsp cilantro and contents of Spice Sack. Bring to a boil. Stir in couscous and bell peppers. Cover; remove from heat. Let stand 5 minutes.

Fluff couscous lightly with a fork. Gently stir in almonds. Serve kebab over bed of couscous.