Couscous Salad with Chicken and Chopped Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Store-bought rotisserie chicken saves time in the kitchen, while a tangy-sweet dressing tossed with crispy vegetables and couscous cranks out the sophisticated flavor in this simple chicken dish. Ingredients:
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 |
1 cup plain low-fat yogurt |
3 tablespoons fresh lemon juice |
1 tablespoon honey |
1 tablespoon 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. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.
3. To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.
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