Southwestern Couscous Salad

Southwestern Couscous Salad (Adapted from CL)

2 teaspoons canola oil
16 ounces boneless/skinless turkey breast, cut into 1" chunks
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups chicken broth
2 cups frozen corn kernels
1 1/2 cups dry whole wheat couscous
1/4 cup fresh lime juice
2 tablespoons canola oil
1 teaspoon ground cumin
1 teaspoon cayenne pepper sauce
1 cup diced plum tomato
1/2 cup roasted red bell peppers
1/4 cup chopped fresh cilantro

In a large skillet, heat oil over medium-high. Season turkey breast with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add turkey to pan and cook until done - about 6 minutes.

In a medium saucepan, add broth and bring to a boil. Add corn and cook 3 minutes. Stir in couscous in a steady stream. Remove from heat, cover and let sit 5 minutes. Uncover and fluff with a fork.

In a large bowl, whisk together the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, lime juice, oil, cumin, and cayenne pepper sauce. Mix in tomato, peppers and cilantro. Add turkey and couscous mixture to the bowl and gently toss to mix together.

Serves 4.

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