Couscous Salad with Chicken and Chopped Vegetables

Photo by Karry Hosford
Ingredients
- 1 tablespoon olive oil, divided
- Salad:
- ½ cup (1/8-inch-thick) diagonally cut carrot
- 1 cup plain low-fat yogurt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon white wine vinegar
- 1 cup chopped yellow bell pepper
- + 12 more ingredients
-
- 3 tablespoons dried currants
- Dressing:
- 3 tablespoons finely chopped fresh mint
- ¼ cup thinly sliced green onions
- 1 ½ cups water
- ¾ teaspoon salt
- 1 tablespoon honey
- 1 cup uncooked couscous
- 1 ½ cups chopped skinless, boneless rotisserie chicken
- 3 tablespoons fresh lemon juice
- ½ cup chopped mushrooms
- ½ cup finely chopped zucchini
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 remaini...
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