The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Couscous Salad with Turkey & Arugula

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 20 min
  • $$$
Gatheredtable
adapted fromFood and Wine

Ingredients

  • 2 oranges, zested and juiced
  • 2 carrots, grated
  • 2 cups water
  • 1/2 teaspoon sea salt
  • 1 cup couscous
  • 1/3 cup raisins
  • 1/3 cup walnuts, toasted
  • 1 1/2 tablespoons honey
  • 1/2 lemon, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup plus 1 tablespoon extra virgin olive oil
  • 1 1/2 pounds cooked turkey
  • 8 ounces arugula

Directions

Prep: 1. Zest and juice oranges (~3/4 cup juice and 1 teaspoon zest). 2. Grate carrots. Make: 1. In a saucepan, bring water and 1/2 teaspoon of salt to a boil. Stir in couscous and raisins. Cover, remove from heat, and let stand for 5 minutes. Transfer cooked couscous and raisins to a large bowl to cool. 2. Meanwhile, in a dry frying pan, toast walnuts over low heat, stirring, until golden brown, about 5 minutes. Remove nuts from pan and chop them. 3. In a large bowl, whisk together orange juice, orange zest, honey, 2 tablespoons lemon juice, and black pepper. Add oil slowly, whisking. 4. Toss carrots, toasted nuts, turkey and arugula with the cooled couscous. Toss salad into dressing.

Notes

A great use for leftover turkey! You can also toast the nuts in a 350° oven for 10 minutes.

Goes great with these recipes

Gluten Free Rolls
Whole Wheat Pita Bread
Fresh Whole Grain Bread
Whole Wheat Dinner Rolls
Dinner Rolls
Baguette

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free