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                                                                  Store-bought rotisserie chicken saves time in the kitchen, while a tangy-sweet dressing tossed with crispy vegetables and couscous cranks out the sophisticated flavor in this simple chicken dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup couscous
                                                                  • Yes No 1 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 cup diced zucchini
                                                                  • Yes No 1/2 cup chopped button mushroom
                                                                  • Yes No 1 1/2 cup chopped skinless, boneless rotisserie chicken
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 3 tbsp currant
                                                                  • Yes No 3 tbsp diced mint
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • 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.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine

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