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