Ground Turkey, Black Bean, & Cous Cous Salad
1 cup uncooked couscous
1 lb ground turkey
1 1/4 cups low sodium chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 med yellow onion, sliced finely
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained and rinsed
salt and pepper to taste
In large skillet with 1 tablespoon of olive oil, sautée green bell pepper and onion. Once soft add in ground turkey and brown- set aside
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous.
Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well.
Stir in ground turkey mixture
Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.