1 2/3 cups water
1 cup couscous
1/2 teaspoon ground cumin
1 1/2 tablespoons minced fresh parsley leaves
2 cups cooked boneless turkey breast, cut into 3/4-inch cubes
2 1/2 cups red seedless grapes, halved
1/4 cup fresh pink grapefruit juice
1 tablespoon fresh lemon juice
1/2 cup packed fresh basil leaves, washed, patted dry, chiffonade
2 cups arugula, washed patted dry, stems removed
2 tablespoons walnuts, toasted and chopped
In a small saucepan bring water to a boil and stir in couscous. Cover
pan and let couscous stand 5 minutes. Stir in cumin, parsley, and salt
to taste with a fork and cool couscous mixture to room temperature.
In a bowl toss turkey, grapes, juices, basil, and salt and pepper to taste.
Arrange arugula on 4 dinner plates and divide couscous among them. Top
couscous with turkey mixture and any liquid remaining in bowl over salads.
Top with toasted walnuts.