Couscous Salad with Turkey and Arugula |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Sweet raisins, crunchy nuts, spicy arugula-this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad. Ingredients:
2 cups water |
1 teaspoon salt |
1 1/3 cups couscous |
1/3 cup raisins |
1/3 cup walnuts |
1/4 cup lemon juice (from about 1 lemon) |
1/2 teaspoon fresh-ground black pepper |
6 tablespoons olive oil |
2 carrots, grated |
1 1/2- pounds piece cooked turkey, cut crosswise into thin strips |
5 ounces arugula, tough stems removed, leaves washed and chopped (about 3 cups) |
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. Transfer the couscous and raisins to a large bowl to cool.
2. 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. Remove the nuts from the pan and chop them.
3. In a large glass or stainless-steel bowl, whisk together the lemon juice, 1/4 teaspoon of the salt, and the pepper. Add the oil slowly, whisking.
4. 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.
5. Variations:: Substitute three cups of shredded watercress or spinach leaves for the arugula.
6. 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.
|
|