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

More From Cooking Light

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


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Southwestern Couscous Salad Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy