Mexican Couscous Skillet

Mexican Couscous Skillet 1 1/2 cups water 1 cup couscous 1/2 cup diced red onion 1 pound chicken tenderloins, cut up into small pieces 1 Tablespoon olive oil 4 ounces cream cheese 1 1/2 cups salsa (16 oz.) 1 Tablespoons minced garlic 1 - 15 ounce can corn, drained 1 - 15 ounce black beans, drained & rinsed 1 - 8 ounce bag 4 cheese Mexican blend, divided cilantro, if desired Bring the water to a boil and cook the couscous according to the package directions. Set aside. Add the onions, chicken tenders, and oil in a large skillet over medium heat. Continue to stir until the meat is cooked through. Stir in the salsa and garlic. Add the cream cheese and stir until melted and creamy. Remove from the heat and stir in the corn, beans, and half the cheese. Sprinkle the remaining cheese over the top and cover with the lid until melted. Top with cilantro and serve immediately.