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Couscous Salad with Chicken and Chopped Vegetables
Ingredients
• Salad:
• 1 1/2 cups water
• 1 tablespoon olive oil, divided
• 3/4 teaspoon salt
• 1 cup uncooked couscous
• 1 cup chopped yellow bell pepper
• 1/2 cup finely chopped zucchini
• 1/2 cup chopped mushrooms
• 1 1/2 cups chopped skinless, boneless rotisserie chicken
• 1/2 cup (1/8-inch-thick) diagonally cut carrot
• 1/4 cup thinly sliced green onions
• 3 tablespoons dried currants
• 3 tablespoons finely chopped fresh mint
• 1/8 teaspoon freshly ground black pepper
• Dressing:
• 1 cup plain low-fat yogurt
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
4 servings (serving size: 1 1/2 cups)
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Directions
1 Prepare Salad:
2 Bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous.
3 Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.
4 Add oil to a large nonstick skillet, heat over medium-high heat. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender.
5 Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.
6 Prepare Dressing:
7 Combine yogurt and remaining ingredients, stir with a whisk.
8 Drizzle over couscous mixture, tossing gently to combine.

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