Directions:

1. To Prepare Grilled Ratatouille:
   In a stainless-steel bowl, combine oil, lemon juice, grated lemon peel and salt. Cover, and refrigerate until ready to use.Place eggplant, zucchini, peppers, tomatoes, onions and garlic on a preheated grill pan or sauté pan. Grill until well browned and tender. Remove from heat. Allow to cool. Remove skin from peppers.Coarse chop vegetables. Place in a stainless-steel bowl. Add fresh basil and lemon juice mixture. Toss to evenly coat and
   distribute. Heat in a sauté pan until warm. Remove from heat. Divide into four portions.
2. To Prepare Marinated Chicken Breast:
   Gently pound chicken to an even thickness.Combine oil, garlic, salt and pepper for marinade. Mix well. Pour over chicken turning to evenly coat. Place chicken on grill, grill pan or sauté pan over medium-high heat. Cook for 4 to 5 minutes on each side or until cooked through. Serve hot.
3. To Prepare Cooked Couscous:
   Combine stock and margarine. Bring to a boil. Stir in couscous. Return to a boil. Remove from heat and cover tightly. Let stand for 5 minutes. Fluff with a fork. Serve warm.
4. To Plate Grilled Chicken with Ratatouille:
   As needed, place 1 serving of grilled ratatouille on a service plate at 6 o’clock. Place 3/4 cup couscous to right of ratatouille between 12 o’clock and 5 o’clock. Place 1 chicken breast on top of couscous. Garnish entire plate with 1 teaspoon chopped parsley. Enjoy immediately!