Couscous Salad with Chicken and Chopped Vegetables Recipes ~ recipes

Sunday, 29 March 2015

Couscous Salad with Chicken and Chopped Vegetables Recipes

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

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.

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Sunday, 29 March 2015