• 18 oz. couscous
• 4 boneless, skinless, chicken breast halves, cooked and sliced into strips
• 3/4 cup Italian salad dressing, divided
• 3 cups chopped cooked vegetables
• 3/4 cup sliced sun-dried tomatoes in olive oil
• 1/2 cup freshly grated Parmesan cheese
• 2 plantains
• Toothpicks

1. Prepare couscous according to package directions
2. Heat chicken strips in 1/4 cup dressing until warm; toss with couscous, remaining dressing, vegetables, tomatoes and cheese.
3. In skillet, heat 2 tbsp. oil. Slice plantains lengthwise into 8 strips; saute in hot oil until golden.
4. Remove from heat and shape into ring. Fasten ends with toothpick. Stand on edge on a servicing plate.
5. Fill center with couscous mixture.

Serves: 4

Source: Chef Gary Gainey