Couscous Salad with Turkey and Arugula Recipe

Couscous Salad with Turkey and Arugula Recipe

How To Make Couscous Salad with Turkey and Arugula

Enjoy a filling serving of this couscous salad, made with a blend of crunch and flavors brought by turkey, raisins, and carrots, all in one healthy plate!

Preparation: 10 minutes
Cooking: 20 minutes
Stand Time: 5 minutes
Total: 35 minutes



  • 2cupswater
  • 1tspsalt
  • 1cupcouscous
  • 1cupraisins
  • 1cupwalnuts
  • ¼cuplemon juice,(from about 1 lemon)
  • ½tspfresh ground black pepper
  • 6tbspolive oil
  • 2carrots
  • lbturkey,(1 turkey), cooked
  • 5ozarugula


  1. In a medium saucepan, bring the water and ½ teaspoon of salt to a boil. Stir in the couscous and raisins.

  2. Cover, remove from the heat, and let stand for 5 minutes. Transfer the couscous and raisins to a large bowl to cool.

  3. In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, for about 5 minutes until golden brown. Alternatively, toast the nuts in a 350 degrees F 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, ¼ teaspoon of salt, and pepper. Add the oil slowly, whisking.

  6. Toss the carrots, toasted nuts, turkey, arugula, and the remaining ¼ teaspoon of salt with the cooled couscous.

  7. Toss the salad into the dressing, then serve and enjoy!

Recipe Notes

If preferred, substitute 3 cups of shredded watercress or spinach leaves for the arugula.


  • Calories: 725.43kcal
  • Fat: 31.29g
  • Saturated Fat: 5.47g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 18.05g
  • Polyunsaturated Fat: 5.37g
  • Carbohydrates: 68.05g
  • Fiber: 5.13g
  • Sugar: 24.16g
  • Protein: 44.88g
  • Cholesterol: 122.47mg
  • Sodium: 816.19mg
  • Calcium: 121.60mg
  • Potassium: 977.94mg
  • Iron: 3.42mg
  • Vitamin A: 325.87µg
  • Vitamin C: 13.86mg
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