Couscous Salad with Chicken and Chopped Vegetables

Couscous Salad with Chicken and Chopped Vegetables Recipe
Karry Hosford
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.

 

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 368
Caloriesfromfat 20 %
Fat 8 g
Satfat 2.1 g
Monofat 4 g
Polyfat 1.2 g
Protein 24.1 g
Carbohydrate 49.4 g
Fiber 4.3 g
Cholesterol 46 mg
Iron 1.8 mg
Sodium 540 mg
Calcium 148 mg

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

Preparation

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.

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.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Carla Fitzgerald Williams,

June 2004
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