Home >> Recipes >> Salads >> Couscous Salad with Chopped Vegetables

Couscous Salad with Chopped Vegetables

Couscous Salad with Chopped Vegetables

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, chicken (leftover grilled chicken is perfect for this recipe)

1/2 cup chopped carrots

1/4 cup finely chopped scallions

3 tablespoons fresh parsley, checked and finely chopped

1/8 teaspoon freshly ground black pepper


For the dressing:

1 cup mayonnaise

3 tablespoons fresh lemon juice

1 tablespoon honey

1 tablespoon white wine vinegar


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 yellow pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrots, scallions, parsley, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine mayonnaise and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

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