Note: Preparing couscous is a 1:1 ratio of equal parts liquid (water or broth) and uncooked couscous. If you plan to cook larger quantities, keep in mind that 1 cup dried couscous will make 4 cups of cooked couscous.
In medium sized saucepan, over high heat, pour in chicken broth and bring to boil. Remove the pan from the heat, turn off the stove and add the dried couscous, stir together until the couscous is combined with the broth. Cover the saucepan with a lid and let sit for 10 minutes or until the couscous has absorbed the water and texture is softened. Fluff the couscous with a fork and re-cover with lid until the rest of the ingredients are ready to mix together.
While the broth is boiling, brown ground turkey in medium sized skillet, over medium-high heat. Drain off any excess fat to discard. Next add spices from 1 taco seasoning pack and water. Stir together to combine. Turn the heat down to medium-low to let simmer until the excess liquid is cooked off. Remove skillet from heat and set aside to cool down.
In large bowl, add the couscous, ground turkey, black beans, corn, tomatoes, avocado, bell pepper, cilantro, green onion and optional olives. Stir together to combine ingredients. Next drizzle in the dressing and stir everything together. Refrigerate until ready to serve.
In a small bowl add red wine vinegar, lemon juice, olive oil, sugar and salt. Stir together to combine. Set aside until all ingredients are ready to assemble.
Couscous Taco Salad Recipe: https://whatscookingamerica.net/salad/couscoustacosalad.htm