Cous Cous Salad

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 whole wheat couscous or any grain like quinoa or bulgar (just watch the ratio of water because these grains tend to need more and take longer to cook)
• 1 cup chopped 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
• 1/4 cup dried currants or raisins
• 1-2 tablespoons finely chopped fresh mint (optional)
• 1/8 teaspoon freshly ground black pepper

Dressing:

• 1 cup plain low-fat yogurt
• Fresh lemon juice and zest from 2 medium lemons
• 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 or raisins, 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 and refrigerate. Serve salad in green leaf lettuce cups.

Nutritional Information

Calories: 368 (20% from fat)

Fat: 8g (sat 2.1g,mono 4g,poly 1.2g)

Protein: 24.1g

Carbohydrate: 49.4g

Fiber: 6g

Cholesterol: 46mg

Iron: 1.8mg

Sodium: 540mg

Calcium: 148mg