2 zucchini, quartered lengthwise and cut into 1/2-inch pieces
2 red bell peppers, cut into 1-inch pieces
1 green bell peper, cut into 1-inch pieces
1 yellow or orange bell pepper, cut into 1-inch pieces
3-4 portobello mushroom caps, stems removed, cut into 1-inch pieces
1 giant (or 2 smaller) red onion, peeled, cut into quarters and pieces separated
1 can jumbo black pitted olives, drained
1 bottle Newman's Own Creamy Caesar salad dressing, or bottled dressing of your choice
1 lb frozen shrimp (21-25 or 26-30), peeled and deveined, OR 1 lb boneless, skinless chicken breast, cut into one-inch cubes (optional)
2 boxes instant couscous (I use Near East brand, with roasted garlic and olive oil)
In a large nonreactive bowl, combine all of the vegetables, the olives, and enough of the salad dressing to coat the vegetables. Mix, and let stand at room temperature for at least one hour, and up to several hours.
[Note: if you are using chicken, marinate the cubes in a small bowl with enough salad dressing to cover, for 1-4 hours in the refrigerator. If you're using shrimp, one hour before you're ready to serve, defrost the shrimp, and marinate them in a small bowl with enough of the salad dressing to coat them. Don't marinate meat/fish/poultry with the vegetables; use a separate bowl, and keep in the refrigerator.]
Preheat the oven to 500°F. Make the couscous according to package directions, and set aside. Add veggies (and chicken) to a roasting pan or cazuela, and cook for 15-20 minutes. Add the shrimp, and continue cooking until the shrimp are done, 5-8 minutes.
Fluff the couscous with a fork, and place in a large serving platter. Top with veggie mixture, including any pan juices. Enjoy hot, room temperature, or cold.