Southwestern Couscous Salad

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.