Couscous Salad with Chicken and Chopped Vegetables |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
salad |
1 1/2 cup(s) water |
1 tablespoon(s) olive oil, divided |
3/4 teaspoon(s) salt |
1 cup(s) uncooked couscous |
1 cup(s) chopped yellow bell pepper or yellow summer squash |
1/2 cup(s) finely chopped zucchini |
1/2 cup(s) chopped mushrooms |
1 1/2 cup(s) chopped skinless, boneless rotisserie chicken |
1/2 cup(s) (1/8-inch-thick) diagonally cut carrot |
1/4 cup(s) thinly sliced green onions |
3 tablespoon(s) dried currants, blueberries, or black beans |
3 tablespoon(s) finely chopped fresh mint |
1/8 teaspoon(s) freshly ground black pepper |
dressing |
1 cup(s) plain low-fat yogurt |
3 tablespoon(s) fresh lemon juice |
1 tablespoon(s) honey |
1 tablespoon(s) white wine vinegar |
Directions:
1. To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.
2. Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender.
3. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.
4. To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.
|
|