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 -

Recipe information

Cooking:

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Ingredients for - Couscous Salad with Turkey and Arugula

1. 2 c. water -

2. 1 tsp. salt -

3. 1 c. couscous -

4. c. raisins -

5. c. walnuts -

6. 1/4 c. lemon juice (from about 1 lemon) -

7. 1/2 tsp. fresh-ground black pepper -

8. 6 tbsp. olive oil -

9. 2 carrots -

10. One 1 1/2-pound piece cooked turkey -

11. 5 oz. arugula -

How to cook deliciously - Couscous Salad with Turkey and Arugula

1. Stage

In 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. Stage

Meanwhile, 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. Stage

In 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. Stage

Toss 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. Stage

Variations: Substitute three cups of shredded watercress or spinach leaves for the arugula.

6. Stage

Wine 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.