Bring chicken broth to a boil in microwave or saucepan.
Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
Fluff couscous with a fork and let cool to room temperature.
In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.