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.