Bell Pepper Couscous Salad

Bell Pepper Couscous Salad

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

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.

By | 2017-06-10T11:22:03+00:00 November 28th, 2014|Recipes|0 Comments

About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.

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