Southwestern Couscous Salad

You can use boneless, skinless chicken breast halves instead of turkey.


6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 353
Caloriesfromfat 16 %
Fat 6.1 g
Satfat 0.7 g
Monofat 3.1 g
Polyfat 1.9 g
Protein 27 g
Carbohydrate 47.7 g
Fiber 4.5 g
Cholesterol 47 mg
Iron 2 mg
Sodium 377 mg
Calcium 34 mg


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)


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.

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.

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.