Couscous Salad with Chicken and Chopped Vegetables

Couscous Salad with Chicken and Chopped Vegetables
Photo by Karry Hosford

Ingredients

  • 1 tablespoon olive oil, divided
  • Salad:
  • Dressing:
  • 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
  • + 12 more ingredients
    • 1 cup chopped yellow bell pepper
    • 3 tablespoons dried currants
    • ½ cup finely chopped zucchini
    • 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
    • ½ cup chopped mushrooms
    • 1 ½ cups chopped skinless, boneless rotisserie chicken
    • 3 tablespoons fresh lemon juice

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...

View full recipe at My Recipes

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