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