I actually cooked a meal for myself. Pretty amazing considering the last few months of eating sandwiches and bowls of cereal.The creamy yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.
There's even a video: Dinner Tonight
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
Carla Fitzgerald Williams, Cooking Light, JUNE 2004
