In a 5-6 quart pan over high heat, brown chicken all over in oil, 8 min. Lift out. Reduce heat to medium-high; add ham, onions & garlic; stir until garlic is golden, 1-2 minutes. Stir in veggies, juice, bay leaf, chili powder and turmeric, then tuck chicken pieces among veggies.
Bring to simmering; reduce heat and simmer, covered, until meat is no longer pink in thickest part, about 15 minutes. Stir in wine and simmer 1 minute more. Discard Bay Leaf. Spoon over couscous in wide soup bowls. Garnish w/parsley & season to taste w/salt & pepper.