Prepare chicken breast strips according to package directions.
Meanwhile toss cauliflower, zucchini, onion, red pepper, garlic and olive oil together. Spread evenly in a roasting pan and bake for 30-40 minutes at 400ºF (200ºC) until vegetables are browned and tender. Stirring occasionally. Cool. Cut vegetables into small pieces.
Heat chicken broth with the cranberry cocktail until steaming hot. Pour over couscous. Stir; cover and let stand for 5 minutes until liquid is absorbed. Fluff grains with a fork.
Whisk dressing ingredients together.
In a large bowl, combine couscous, roasted vegetables, cranberries, 1/2 cup (125 mL) of the dressing, basil, salt and pepper.
To serve, spoon salad onto lettuce lined plates; top with chicken slices. Serve remaining dressing on the side.
TIP: Prepare couscous salad and dressing the day before for the best flavour; cool, cover and refrigerate.