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" 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. 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\u00B0F oven for 10 minutes. Remove the nuts from the pan and chop them. 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. 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&amp;#039;s dornfelder or Austria&amp;#039;s Zweigelt for a brisk change of pace."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a2538/couscous-salad-turkey-arugula-recipe-8279/?src=shelter_footer>