Southwestern Couscous Salad

• 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; saute 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.

cooking spray, turkey tenderloin, salt, black pepper, chicken broth, corn, couscous, tomato, green bell pepper, fresh cilantro, lime juice, canola oil, ground cumin, hot pepper

Taken from www.myrecipes.com/recipe/southwestern-couscous-salad (may not work)