Turkey Couscous Salad
This various textures and flavors work so well together!

• 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.

Per Serving: 324 Calories; 3g Fat (9.4% calories from fat); trace Saturated Fat; 35g Protein; 36g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 57mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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