Couscous Salad With Chicken And Chopped Vegetables

• 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.
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salad, water, olive oil, salt, couscous, yellow bell pepper, zucchini, mushrooms, skinless, carrot, green onions, currants, fresh mint, freshly ground black pepper, dressing, yogurt, lemon juice, honey, white wine vinegar

Taken from www.myrecipes.com/recipe/couscous-salad-with-chicken-chopped-vegetables (may not work)