Couscous Salad with Turkey and Arugula

Ingredients

• 5 ounces arugula washed and chopped 3 cups
• 2  carrots grated
• 1.3 cups couscous 
• 0.5 teaspoon fresh-ground pepper black
• 0.3 cup juice of lemon from 1 lemon
• 6 tablespoons olive oil 
• 0.3 cup raisins 
• 1 teaspoon salt 
• 1.5 pounds turkey cooked thin
• 0.3 cup walnuts 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. 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.
2. Transfer the couscous and raisins to a large bowl to cool.
3. 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.
4. Remove the nuts from the pan and chop them.
5. In a large glass or stainless-steel bowl, whisk together the lemon juice, 1/4 teaspoon of the salt, and the pepper.
6. Add the oil slowly, whisking.
7. 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.
8. Variations:: Substitute three cups of shredded watercress or spinach leaves for the arugula.
9. 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.