Lemon-Dill Couscous With Chicken And Vegetables

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1 1/2 cups water

1 cup uncooked couscous

2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)

1 1/2 cups diced yellow squash (about 1/2 pound)

1 cup diced red bell pepper

1/2 cup chopped fresh flat-leaf parsley

1/4 cup fat-free, less-sodium chicken broth

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh or 2 teaspoons dried dill

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/8 teaspoon black pepper

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