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Couscous Salad with Turkey and Arugula

Source: Quick from Scratch - Soups and Salads
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 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.
For Couscous:
2 cups water
1 teaspoon salt
1 1/3 cups couscous
1/3 cup raisins
For Walnuts:
1/3 cup walnuts
For Dressing:
1/4 cup lemon juice (from about 1 lemon)
6 tablespoons olive oil 1/2 teaspoon fresh-ground black pepper
For Salad:
2 carrots, grated
1-1/2-pound piece cooked turkey, cut crosswise into thin strips
5 ounces arugula, tough stems removed, leaves washed and chopped (about 3 cups)
Couscous Salad with Turkey and Arugula Recipe at
FOR COUSCOUS: 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.

FOR WALNUTS: 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 degree F oven for 10 minutes. Remove the nuts from the pan and chop them.

FOR DRESSING: 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.

FOR SALAD: 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.

VARIATIONS: Substitute three cups of shredded watercress or spinach leaves for the arugula.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 689
Fat. Total: 22g
Fiber: 5g
Carbohydrates, Total: 60g
Sodium: 699mg
% Cal. from Fat: 29%
Cholesterol: 141mg
Protein: 60g
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