
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!
Serves:
Ingredients
- 2cupswater
- 1tspsalt
- 1cupcouscous
- 1cupraisins
- 1cupwalnuts
- ¼cuplemon juice,(from about 1 lemon)
- ½tspfresh ground black pepper
- 6tbspolive oil
- 2carrots
- 1½lbturkey,(1 turkey), cooked
- 5ozarugula
Instructions
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In a medium saucepan, bring the water and ½ teaspoon of salt to a boil. Stir in the couscous and raisins.
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Cover, remove from the heat, and let stand for 5 minutes. Transfer the couscous and raisins to a large bowl to cool.
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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.
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Remove the nuts from the pan and chop them.
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In a large glass or stainless-steel bowl, whisk together the lemon juice, ¼ teaspoon of salt, and pepper. Add the oil slowly, whisking.
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Toss the carrots, toasted nuts, turkey, arugula, and the remaining ¼ teaspoon of salt with the cooled couscous.
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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.
Nutrition
- Calories:Â 725.43kcal
- Fat:Â 31.29g
- Saturated Fat:Â 5.47g
- Trans Fat:Â 0.11g
- Monounsaturated Fat:Â 18.05g
- Polyunsaturated Fat:Â 5.37g
- Carbohydrates:Â 68.05g
- Fiber:Â 5.13g
- Sugar:Â 24.16g
- Protein:Â 44.88g
- Cholesterol:Â 122.47mg
- Sodium:Â 816.19mg
- Calcium:Â 121.60mg
- Potassium:Â 977.94mg
- Iron:Â 3.42mg
- Vitamin A: 325.87µg
- Vitamin C:Â 13.86mg
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