LEMON-DILL COUSCOUS WITH CHICKEN AND VEGETABLES

Serve this with warm pita bread. Chill any leftovers for a great lunch the next day.

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
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