Couscous Salad with Chicken and Chopped Vegetables
1 1/2 cups water
1 Tbs. olive oil, divided
3/4 tsp. salt
1 cup uncooked couscous
1 cup yellow bell pepper, chopped
1/2 cup zucchini, finely chopped
1/2 cup fresh mushrooms, chopped
1 1/2 cups chopped rotisserie chicken (I just baked some chicken and chopped it up)
1 1/2 cups (1/8 inch thick) diagonally cut carrots
1/4 cup green onions, thinly sliced
3 Tbs. dried currants (I couldn't find any so I just used raisins and they were awesome in this)
3 Tbs. fresh mint, finely chopped
1/8 tsp. black pepper
1 cup plain low-fat yogurt
3 Tbs. lemon juice
1 Tbs. honey
1 Tbs. white wine vinegar
To prepare the salad, bring the water, 1 tsp. oil and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff witha fork. Place in a large bowl and cool to room temperature.
Heat a large nonstick skillet over medium-high heat. Add the remaining oil tot he pan. Add the bell pepper, zucchini and mushrooms; saute for 4 minutes or until the pepper is tender. Add the bell pepper mixture, chicken, carrots, onions, currants, mint and black pepper to the couscous. Toss gently to combine.
To prepare the dressing, combine the yogurt and remaining ingredients, stirring with a whisk. Drizzle over the couscous mixture, tossing gently to combine.