Couscous Salad With Turkey and Arugula

Name: Couscous Salad With Turkey and Arugula
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 cups water; 1 teaspoon salt; 1 1/3 cups couscous; 1/3 cup raisins; 1/3 cup walnuts; 1/4 cup lemon juice (from about 1 lemon); 1/2 teaspoon fresh ground black pepper; 6 tablespoons olive oil; 2 carrots, grated; 1 1/2 lbs piece cooked turkey, cut crosswise into thin strips; 5 ounces arugula, tough stems removed, leaves washed and chopped (about 3 cups)

Submitted by Chef #573036

"From Food and Wine Magazine 1998.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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Ready In:: 35mins
Ingredients:: 11
Serves:: 4

ingredients

2 cups water
1 teaspoon salt
1 ¹⁄₃ cups couscous
¹⁄₃ cup raisins
¹⁄₃ cup walnuts
¹⁄₄ cup lemon juice (from about 1 lemon)
¹⁄₂ teaspoon fresh ground black pepper
6 tablespoons olive oil
2 carrots, grated
1 ¹⁄₂ lbs piece cooked turkey, cut crosswise into thin strips
5 ounces arugula, tough stems removed, leaves washed and chopped (about 3 cups)

directions

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.
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° oven for 10 minutes. Remove the nuts from the pan and chop them.
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.
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.
Variations:: Substitute three cups of shredded watercress or spinach leaves for the arugula.
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.