This is yet another of our quick meals; really, the longest part is prepping all the vegetables. That's why the Couscous Salad with Chicken and Chopped Vegetables was a go for us.
The first thing to do is chop up all the vegetables: 1 cup of yellow bell pepper, 1/2 cup of chopped zucchini, 1/2 of diagonally cut carrots, 1/4 cup of green onions and 3 tablespoons of mint. Also, cut up 1 1/2 cups skinless, boneless rotisserie chicken.
The dressing is pretty simple: Just combine 1 cup plain low-fat yogurt, 3 tablespoons lemon juice, 1 tablespoon honey and 1 tablespoon white wine vinegar and whisk.
Then, set up 1 1/2 cups water, 1 teaspoon olive oil and 3/4 teaspoon salt in a pot and bring to a boil. Then put 1 cup couscous in boiling mixture, take off from heat and let stand for 5 minutes.
In a skillet, add 2 teaspoons olive oil, bell pepper, zucchini, carrots and chicken (the chicken needed to be warmed up a bit).
(This is a test of video capability on our digital camera; there is no audio recorder on it, so there is no sound on the video.)
Then add that mixture to the fluffed-up couscous. Also add mint.
Toss the dressing over the couscous, chicken and vegetables. Add salt and pepper to taste.
Even omitting some ingredients (mushrooms because I'm not fond of them and currants because we didn't bother trying to find them), the meal was quite good. At first, I did not have enough salt. When I added a couple of dashes more, the flavors really stood out. The textures, too, provided for quite an array of experiences with every bite.