Couscous Salad with Turkey and Arugula

Name: Couscous Salad with Turkey and Arugula
Yield: 4
Ingredients: 2 c. water; 1 tsp. salt; 1 c. couscous; c. raisins; c. walnuts; 1/4 c. lemon juice (from about 1 lemon); 1/2 tsp. fresh-ground black pepper; 6 tbsp. olive oil; 2 carrots; One 1 1/2-pound piece cooked turkey; 5 oz. arugula

Published: Sep 3, 2008

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Sweet raisins, crunchy nuts, spicy arugula-this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad.

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Ingredients

2 cups water
1 tsp. salt
1 cups couscous
cup raisins
cup walnuts
1/4 cup lemon juice (from about 1 lemon)
1/2 tsp. fresh-ground black pepper
6 Tbsp. olive oil
2 carrots
One 1 1/2-pound piece cooked turkey
5 oz. arugula

Directions

1. Step 1In a medium saucepan, bring the water and 1/2 teaspoon of the salt to a boil. Stir in the couscous and raisins. Cover, remove from the heat, and let stand for 5 minutes. Transfer the couscous and raisins to a large bowl to cool.
2. Step 2Meanwhile, in a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350°F oven for 10 minutes. Remove the nuts from the pan and chop them.
3. Step 3In a large glass or stainless-steel bowl, whisk together the lemon juice, 1/4 teaspoon of the salt and the pepper. Add the oil slowly, whisking.
4. Step 4Toss the carrots, the toasted nuts, the turkey, the arugula and the remaining 1/4 teaspoon salt with the cooled couscous. Toss the salad into the dressing.
5. Step 5Variations: Substitute three cups of shredded watercress or spinach leaves for the arugula.
6. Step 6Wine Recommendation: It may surprise you to learn that Germany and Austria make good red wines, racy with brilliantly pure berry flavors. Look for Germany's dornfelder or Austria's Zweigelt for a brisk change of pace.