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!
- ¼cuplemon juice,(from about 1 lemon)
- ½tspfresh ground black pepper
- 6tbspolive oil
- 1½lbturkey,(1 turkey), cooked
In a medium saucepan, bring the water and ½ teaspoon of 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.
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.
Remove the nuts from the pan and chop them.
In a large glass or stainless-steel bowl, whisk together the lemon juice, ¼ teaspoon of salt, and pepper. Add the oil slowly, whisking.
Toss the carrots, toasted nuts, turkey, arugula, and the remaining ¼ teaspoon of salt with the cooled couscous.
Toss the salad into the dressing, then serve and enjoy!
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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