Cook couscous as directed on package. Cover to keep warm.
Meanwhile, in small bowl, combine wine and cornstarch; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add turkey, salt and pepper; cook and stir 5 to 7 minutes or until turkey is no longer pink.
Add bell pepper and zucchini; cook and stir 3 to 4 minutes or until crisp-tender.
Stir wine mixture until smooth. Add wine mixture, tomatoes and rosemary to skillet. Cook and stir until sauce is bubbly and thickened. Serve with couscous.