Whole Wheat Couscous Salad with Turkey and Arugula

Whole Wheat Couscous Salad with Turkey and Arugula (Adapted from Food and Wine)

1 cup chicken broth
1 cup water
1/2 teaspoon salt, divided
1 1/3 cups whole wheat couscous
1/3 cup golden raisins
1/3 cup chopped walnuts, toasted
1/4 cup lemon juice
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 carrots, grated
1 1/2 cups shredded cooked turkey breast
3 cups arugula, chopped

In a medium saucepan, add broth, water and 1/4 teaspoon of the salt - bring to boil. Stir in the couscous and raisins. Cover, remove from the heat and let stand for 5 minutes. Scoop the couscous mixture out into a large bowl and set aside to cool.

In a medium bowl, whisk together lemon juice, remaining 1/4 teaspoon of the salt, and the pepper. Drizzle in the oil, whisking constantly, until completely combined.

Add the carrots, walnuts, turkey, and arugula to the cooled couscous and toss to combine. Drizzle with the dressing and toss once again to thoroughly coat.

Makes about 4 servings.

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