Couscous Salad With Chicken And Chopped Vegetables

Name: Couscous Salad With Chicken And Chopped Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; saute 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.
3
To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.
4
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5
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281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Salad:, 1 1/2 cups water, 1 tablespoon olive oil, divided, 3/4 teaspoon salt, and more.

Yes, Couscous Salad With Chicken And Chopped Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!