In 2-quart saucepan, combine broth, lite soy sauce, 1 tsp oil and ginger. Bring to a boil.

Stir in couscous; cover. Remove from heat; let stand 5 minutes.

Fluff couscous lightly with fork and transfer to large salad bowl to cool.

Heat remaining 1 tsp oil in large skillet over high heat. Stir in garlic and red pepper for 10 seconds.

Add chicken; cook and stir 4-5 minutes until chicken is no longer pink.

Toss chicken and remaining ingredients (cabbage, carrot, green onion, peanuts and vinegar) in bowl. Garnish with some reserved onion and/or nuts.