Southwestern Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can use boneless, skinless chicken breast halves instead of turkey. Ingredients:
cooking spray |
1 (1-pound) turkey tenderloin, cut into 1-inch pieces |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
2 cups fat-free, less-sodium chicken broth |
2 cups frozen corn kernels |
1 1/2 cups uncooked couscous |
1 cup diced plum tomato (about 2 medium) |
1/2 cup prechopped green bell pepper |
1/4 cup chopped fresh cilantro |
1/4 cup fresh lime juice |
2 tablespoons canola oil |
1 teaspoon ground cumin |
1 teaspoon hot pepper sauce (such as tabasco) |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle turkey with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add turkey to pan; sauté 6 minutes.
2. Place broth in a medium saucepan; bring to a boil. Add corn to pan; cook 3 minutes. Add couscous to pan. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tomato, and remaining ingredients in a large bowl. Add turkey and couscous mixture to bowl, and toss well.
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