Good recipe, but the dressing is a bit overwhelming. We used a little bit and it was still too much. I would definitely make it again but use something else to season it. I love couscous and the vegetables so I would try it again with some variation.
Couscous Salad with Chicken and Chopped Vegetables
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.
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- Calories: 368
- Calories from fat: 20%
- Fat: 8g
- Saturated fat: 2.1g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.2g
- Protein: 24.1g
- Carbohydrate: 49.4g
- Fiber: 4.3g
- Cholesterol: 46mg
- Iron: 1.8mg
- Sodium: 540mg
- Calcium: 148mg
- 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
- 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.
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