Couscous Salad With Turkey And Arugula Pasta Salad Recipes

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

Preparation

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.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.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.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.Step 5Variations: Substitute three cups of shredded watercress or spinach leaves for the arugula.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.