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.
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.
Excellent recipe! I make this whenever my CSA delivers fresh arugula or watercress.The peppery arugula adds freshness to this salad and balances out the sweetness of the raisins and nutty crunch of the walnuts. I use rotisserie chicken to add additional flavor and use french or israeli couscous found in the bulk section.Excellent salad warm or cold.
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