Couscous Salad with Turkey and Arugula

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Ingredients

1. 2 cups water
2. 1 teaspoon salt
3. 1 1/3 cups couscous
4. 1/3 cup raisins
5. 1/3 cup walnuts
6. 1/4 cup lemon juice (from about 1 lemon)
7. 1/2 teaspoon fresh-ground black pepper
8. 6 tablespoons olive oil
9. 2 carrots, grated
10. 1 1/2-pound piece cooked turkey, cut crosswise into thin strips
11. 5 ounces arugula, tough stems removed, leaves washed and chopped (about 3 cups)

1. 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.
2. 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° oven for 10 minutes. Remove the nuts from the pan and chop them.
3. 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.
4. 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.