Smoked Turkey Salad with Grapes, Couscous, and Arugula

• 1 2/3 cups water
• 1 cup couscous
• 1/2 teaspoon ground cumin
• 1 1/2 tablespoons minced fresh parsley leaves
• a 3/4-pound piece smoked boneless turkey breast, cut into 3/4-inch cubes
• 2 1/2 cups red seedless grapes, halved
• 1/4 cup fresh red or pink grapefruit juice
• 1 tablespoon fresh lemon juice
• 1/2 cup packed fresh basil leaves, washed well, spun dry, and cut into thin strips
• 1 bunch arugula (about 2 cups, packed), washed well and spun dry, coarse stems discarded
• 2 tablespoons walnuts, toasted and chopped

1. In a small saucepan bring water to a boil and stir in couscous.
2. Cover pan and let couscous stand 5 minutes.
3. Stir in cumin, parsley, and salt to taste with a fork and cool couscous mixture to room temperature.
4. In a bowl toss turkey, grapes, juices, basil, and salt and pepper to taste.
5. Arrange arugula on 4 dinner plates and divide couscous amoung them.
6. Top couscous with turkey mixture and drizzle any liquid remaining in bowl over salads.
7. Sprinkle salads with walnuts.

water, couscous, ground cumin, parsley, turkey breast, red seedless grapes, fresh red, lemon juice, basil, arugula, walnuts

Taken from www.epicurious.com/recipes/food/views/smoked-turkey-salad-with-grapes-couscous-and-arugula-13053 (may not work)