I was very pleased with this salad for two reasons. First of all, because it was delicious, healthy, and very satisfying, and second because I got my husband and daughter to eat Brussels sprouts; something they swore they would never do. I shredded the sprouts raw and mixed them into the greens. If you’ve never tried raw Brussels sprouts in a salad before, this would be the perfect time to try them.
Like tiny cabbage heads, raw Brussels sprouts have a richly sweet flavor, with just a hint of bitterness, and they taste great when paired with peppery arugula and the bright, citrusy vinaigrette.
4 cups arugula leaves
2 cups roasted turkey, chopped
1 1/4 cups water
1 cup couscous
1 cup shaved Brussels sprouts
1 cup red onion, thinly sliced
1/4 cup raisins
1/4 cup Craisins
1/4 cup shaved almonds
1/4 cup lemon infused olive oil
1/8 cup white wine vinegar
2 teaspoons kosher salt
1 teaspoon fresh-ground black pepper
1 teaspoon honey
Juice of one lemon
1) Pour the water into a small saucepan, add 1 teaspoon of the salt and set the heat to high. When the water comes to a boil, stir in the couscous, raisins, and Craisins. Cover the pan, remove it from the heat and let it stand for 8 to 10 minutes until the water has absorbed. Transfer the couscous to a large mixing bowl to cool.
2) In a small mixing bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
3) Add the shaved Brussels sprouts, red onions, almonds, turkey, and arugula to the couscous, and drizzle the dressing over the top. Toss the salad until thoroughly mixed.
4) To serve, distribute the salad onto plates and finish with a drizzle of the fresh lemon juice.