Lemon-Dill Couscous with Chicken and Vegetables

Ingredients

• 3 tablespoons fresh lemon juice
• 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
• ¼ cup fat-free, less-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• ½ cup chopped fresh flat-leaf parsley
• 1 cup diced red bell pepper
• 1 cup uncooked couscous
• + 5 more ingredients
• • 1 ½ cups water
  • ¹/₈ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons chopped fresh or 2 teaspoons dried dill
  • 1 ½ cups diced yellow squash (about 1/2 pound)

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon the couscous into a large bowl. Add the remaining ingredients; toss well.

View full recipe at My Recipes