In large skillet, heat 1 tbsp olive oil over medium heat. Add chicken; cook 5 minutes, stirring frequently, until chicken is no longer pink inside.

In same skillet, add water, 1 tbsp olive oil, and contents of Spice Sack; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.

Meanwhile, heat oven to broil. In a large bowl, toss zucchini, bell pepper, garlic, rosemary, thyme and remaining 2 tbsp olive oil until vegetables are thoroughly coated. In 15x10-inch jelly roll pan, spread out vegetables to one layer. Broil on top rack about 5 to 7 minutes, or until zucchini is golden brown, stirring every 1 minute.

Fluff couscous gently with a fork. Gently stir roasted vegetables into couscous mixture. Sprinkle with cheese; serve immediately.