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Southwestern Couscous Salad

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

Nutrition 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

How to Make It

  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.