Southwestern Couscous Salad

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

Yield: 6 servings (serving size: 1 2/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 16%
  • Fat: 6.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.9g
  • Protein: 27g
  • Carbohydrate: 47.7g
  • Fiber: 4.5g
  • Cholesterol: 47mg
  • Iron: 2mg
  • Sodium: 377mg
  • Calcium: 34mg

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)

Preparation

  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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