Chargrilled Vegetable, Chicken And Couscous Salad - cooking recipe

Ingredients

10.5 oz couscous
1 tbsp olive oil
1 (15 oz) jar chargrilled vegetables, drained, chopped coarsely
1/3 cup fresh mint leaves, lightly packed, chopped coarsely
1/3 cup fresh flat-leaf parsley leaves, lightly packed, chopped coarsely
9 oz shredded rotisserie chicken
2/3 cup Greek yogurt
1 None lemon, cut into wedges

Preparation

Combine couscous, 1 2/3 cups boiling water and oil in a large heatproof bowl. Cover and let stand for 5 mins, or until liquid is absorbed. Fluff with a fork and season to taste.
Add vegetables, herbs and chicken to couscous and toss to combine. Serve with yogurt and lemon wedges.