Combine orange juice, lime juice, jerk seasoning and ginger in large bowl, mix thoroughly.
Add diced chicken to a quart sized resealable bag and pour marinade over chicken. Seal bag and refrigerate at least three hours or preferably overnight.
Remove chicken from marinade and discard any remaining marinade.
Preheat wok or large sauce pan to medium high heat.
Sauté chicken until two thirds cooked through about 5 minutes
Add sliced carrots and stir together with chicken to finish cooking, allowing carrots to soften slightly.
Remove chicken and carrots from heat when cooked thoroughly.
In large bowl add dry couscous and orange juice and microwave 3 minutes.
Remove couscous from microwave and fluff pasta grains.
Sprinkle salt and drizzle olive oil over cooked couscous. Stir and fluff again until well blended.
Spoon chicken and carrots over orange couscous and serve immediately.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/jerk-chicken-florida-orange-couscous