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

Recipe by Cooking Light October 2006


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

353 calories; calories from fat 16%; fat 6.1g; saturated fat 0.7g; mono fat 3.1g; poly fat 1.9g; protein 27g; carbohydrates 47.7g; fiber 4.5g; cholesterol 47mg; iron 2mg; sodium 377mg; calcium 34mg.