Chicken and Vegetable Couscous Salad

Ingredients:

Salad:
375ml water
15ml olive oil, divided
5ml salt
250ml uncooked couscous
250ml chopped yellow bell pepper
125ml finely chopped courgettes
125ml chopped mushrooms
375ml chopped skinless, boneless rotisserie chicken
125ml (1/8-inch-thick) diagonally cut carrot
60ml thinly sliced green onions
50ml dried currants
50ml finely chopped fresh mint
Freshly ground black pepper

Dressing:
250ml plain low-fat yogurt
50ml fresh lemon juice
15ml honey
15ml white wine vinegar

Method:

To prepare salad, bring water, 5ml 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, courgettes, 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.