1 package (6 ounces) couscous mix
8 cups (about 1 1/3 pounds) romaine lettuce, shredded
3/4 cup (3 ounces) Wisconsin brick cheese, cut into 1/4 inch cubes
1 boneless chicken breast (4 ounces), cooked, chopped into 1/2 inch pieces
2 plum tomatoes, chopped into 1/4 inch chunks
1 tablespoon olive oil
1 tablespoon cider or white wine vinegar
2 teaspoons capers, drained
1/4 cup (1 ounce) shredded Wisconsin four cheese Italian cheese blend
n a medium saucepan, prepare couscous according to package directions, omitting olive oil. Fluff prepared couscous lightly with a fork; cool, uncovered, for 10 minutes.
In a large bowl, combine couscous, brick, chicken, tomatoes, olive oil, vinegar and capers; toss well. Chill at least 2 hours before serving on a bed of lettuce. Place an equal amount of couscous mixture on each plate. Sprinkle each salad with 1 tablespoon quattro fromagio cheese blend.