Couscous Salad with Chicken and Chopped Vegetables

from CookingLight
The creamy yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.

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

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.

Nutritional Information
Calories: 368 (20% from fat)
Fat: 8g (sat 2.1g,mono 4g,poly 1.2g)
Protein: 24.1g
Carbohydrate: 49.4g
Fiber: 4.3g
Cholesterol: 46mg
Iron: 1.8mg
Sodium: 540mg
Calcium: 148mg

source:
by: myrecipes.com
photo: Karry Hosford
recipes by: Carla Fitzgerald Williams, Cooking Light