Preheat the oven to 425°F. Place couscous in a medium heatproof bowl; stir in 1 cup boiling water. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Cool to room temperature.Place flour on a plate; season with salt and pepper. Beat eggs in a shallow bowl. Coat chicken in flour; shake off excess. Dip into egg, then press in couscous to coat evenly. Place on a plate. Cover with plastic wrap. Refrigerate for 15 mins.Meanwhile, place peppers, skin-side up, on a baking pan. Spray with no stick cooking spray. Bake for 10 mins or until skin blisters. Reduce heat to 350°F. Transfer peppers to bowl. Cover with plastic wrap. Let stand for 5 mins. Peel and slice. Add zucchini to baking pan. Bake for 5 mins, turning once.Heat oil in a large nonstick skillet on medium heat. Cook chicken, in batches, for 3-5 mins each side or until golden brown and cooked. Cut each chicken piece diagonally into 3.Toss arugula, peppers, zucchini and asparagus in a large bowl. Drizzle with dressing; toss to combine. Serve topped with chicken.