Southwestern Couscous Salad

Ingredients

• 0.5 cup prechopped bell pepper green
• 0.3 teaspoon pepper black divided
• 2 tablespoons canola oil 
• 2 cups corn kernels frozen
• 1.5 cups couscous uncooked
• 2 cups less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon ground cumin 
• 0.3 cup juice of lime fresh
• 1 teaspoon pepper sauce hot (such as Tabasco)
• 1 cup plum tomatoes diced ( 2 medium)
• 0.5 teaspoon salt divided
• 1 pound turkey breast tenderloins cut into 1-inch pieces

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Sprinkle turkey with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Add turkey to pan; saut 6 minutes.
4. Place broth in a medium saucepan; bring to a boil.
5. Add corn to pan; cook 3 minutes.
6. Add couscous to pan.
7. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
8. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tomato, and remaining ingredients in a large bowl.
9. Add turkey and couscous mixture to bowl, and toss well.