Couscous Salad with Turkey and Arugula Recipe

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!