Pour the balsamic vinegar, brown sugar, garlic, rosemary, and 1 teaspoon salt in a small sauce pot. Stir and bring to a boil. Then reduce the heat to low and allow the mixture to simmer for 4-5 minutes to thicken. Cool for 5 minutes.
Chop the NatureRaised Farms chicken thighs into 1-inch pieces. Place them in a baking dish. Once the glaze has cooled, pour half of it over the chicken and allow it to marinate for 15 minutes. Soak 8 wooden skewers in water for 15 minutes as well.
Preheat the grill to medium-low (300-325 degrees F) and thread the chicken pieces onto the skewers. Salt and pepper lightly. Grill for 5 minutes. Flip the skewers. Then brush with glaze and grill another 5 minutes. Pour the remaining glaze over the top before serving.
Meanwhile, cook the couscous according to package instructions. Once it is cooked and fluffy, stir in the chickpeas, roasted red peppers, onions, mint, parsley and olive oil. Toss and salt and pepper to taste. Serve the Balsamic Chicken Skewers with Israeli Couscous hot on a large platter.