Rating: 3 stars
15 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 2
  • 5 star values: 3

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.

Carla Fitzgerald Williams
Recipe by Cooking Light June 2004

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

368 calories; calories from fat 20%; fat 8g; saturated fat 2.1g; mono fat 4g; poly fat 1.2g; protein 24.1g; carbohydrates 49.4g; fiber 4.3g; cholesterol 46mg; iron 1.8mg; sodium 540mg; calcium 148mg.
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