Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch cubes. Set aside. In a covered medium saucepan, cook carrots in a small amount of boiling water for 1 minute; add squash and cook for 1 minute more. Drain. On six 10- to 12-inch-long skewers,* alternately thread fish cubes, squash, carrots, and sugar snap peas, leaving a 1/4-inch space between pieces. Set kabobs aside.

In a small bowl, combine cumin, coriander, salt, black pepper, and cayenne pepper. In a medium saucepan, heat oil over low heat. Add spice mixture; heat and stir for 1 minute. Transfer 2 tablespoons of the oil-spice mixture to a small bowl. Stir orange juice into mixture in the bowl.

Stir couscous into remaining oil-spice mixture in saucepan. Cook and stir for 1 minute. Stir in broth and orange peel. Bring to boiling. Cover and remove from heat. Let stand while grilling kabobs.

Brush some of the orange juice mixture on the kabobs. Place kabobs on the greased rack of an uncovered grill directly over medium coals. Grill about 10 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining orange juice mixture halfway through grilling. Discard any remaining orange juice mixture. Serve kabobs with couscous. Makes 6 servings (1 kabob with 1/2 cup couscous).

If using wooden skewers, soak in enough water to cover for at least 1 hour before using.

Preheat broiler. Place kabobs on the greased unheated rack of a broiler pan. Broil 3 to 4 inches from heat about 10 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining orange juice mixture halfway through broiling. Discard any remaining orange juice mixture.