1 cup plain Couscous
½ cup roasted red peppers
¼ cup Peloponnese Kalamata Pitted Olives
1 pound boneless, skinless chicken breast
1 tablespoon vegetable oil
1 cup thin strips carrots
1 cup thin strips yellow summer squash
1 cup thin strips zucchini
1 cup red onion wedges
¼ cup cooked garbanzo beans
½ cup Caesar salad dressing
Prepare couscous according to directions.
Meanwhile, in large skillet, cook chicken in oil over medium-high heat 4–5 minutes or until no longer pink. Add carrots, summer squash, zucchini and onion. Cook 4 minutes longer or until vegetables are crisply tender. Stir in roasted peppers, beans and dressing. Cook 2–3 minutes more or until heated thoroughly.
Serve chicken mixture over couscous; sprinkle with olives.