Ingredients:
1 cup frozen bell pepper and onion stir-fry (from
1-lb bag)
1⁄2 cup frozen corn
1⁄2 cup chunky-style salsa
1 can (15 oz) black beans with cumin and chili spices, undrained
1 pkg (9 oz) frozen cooked southwest-seasoned chicken breast strips
2 cups water
1 1⁄2 cups uncooked couscous
1⁄4 cup chopped fresh cilantro

Method:
1 Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.

2 Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).

3 Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.

4 Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.

easy variation:
For delicious handheld sandwiches, omit the couscous, spoon the chicken mixture onto flour tortillas and roll up.

Southwest chicken and couscous recipe