Couscous Salad With Turkey And Arugula

• 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)

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 350u0b0 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.

water, salt, couscous, raisins, walnuts, lemon juice, freshground black pepper, olive oil, carrots, turkey, arugula

Taken from www.myrecipes.com/recipe/couscous-salad-with-turkey-arugula (may not work)