this would be the recipe that follows the spiced turkey so make that one first! the couscous is amazing and the spinach salad was delicious with the homemade dressing. tom claims this was very easy to make but i can offer no personal input because i didn't have to lift a finger. not to cook anyway. this was during the paper-writing-night that i spoke about in the previous blog. but i say it's probably worth making even if you have to help!
from martha's everyday food jan/feb 2007
Turkey with Two Salads
Prep: 15 minutes Total: 40 minutes
Look for Israeli couscous (sometimes called pearl couscous), a big brother to the regular variety, near the rice and grains. The flavors are similar, but this one's texture is even more pleasing.
Ingredients
6 Teaspoons olive oil
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
coarse salt and ground pepper
1 medium yellow onion, finely chopped
1 cup Israeli couscous i just bought the regular stuff, couldn't find this kind at the commissary
2/3 cup dried cranberries or cherries
1/4 cup fresh lime juice (from about 2 limes)
1 Tablespoon Dijon mustard
3 packed cups loose spinach (about 5 ounces), trimmed, well washed and dried
1 Pound cooked turkey (1/2 reserved Spice-Rubbed Turkey Breast), thinly sliced, room temperature
6 Teaspoons olive oil
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
coarse salt and ground pepper
1 medium yellow onion, finely chopped
1 cup Israeli couscous i just bought the regular stuff, couldn't find this kind at the commissary
2/3 cup dried cranberries or cherries
1/4 cup fresh lime juice (from about 2 limes)
1 Tablespoon Dijon mustard
3 packed cups loose spinach (about 5 ounces), trimmed, well washed and dried
1 Pound cooked turkey (1/2 reserved Spice-Rubbed Turkey Breast), thinly sliced, room temperature
Directions 
In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6 to 8 minutes. Transfer to a bowl; set aside.
Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in couscous, 1 1/4 cups water, and 1/2 teaspoon coarse salt; bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8 to 10 minutes (liquid should be completely absorbed). Stir in dried cranberries.
Meanwhile, make vinaigrette: In a large bowl, whisk together remaining 4 teaspoons oil, lime juice, and mustard; season with salt and pepper. Pour half the vinaigrette into another large bowl. To first bowl, add couscous mixture and mushrooms (along with any accumulated juice), and to the other, spinach. Toss contents of each bowl until well combined.
Divide spinach among four serving plates; top with turkey slices, and serve with couscous.
In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6 to 8 minutes. Transfer to a bowl; set aside.
Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in couscous, 1 1/4 cups water, and 1/2 teaspoon coarse salt; bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8 to 10 minutes (liquid should be completely absorbed). Stir in dried cranberries.
Meanwhile, make vinaigrette: In a large bowl, whisk together remaining 4 teaspoons oil, lime juice, and mustard; season with salt and pepper. Pour half the vinaigrette into another large bowl. To first bowl, add couscous mixture and mushrooms (along with any accumulated juice), and to the other, spinach. Toss contents of each bowl until well combined.
Divide spinach among four serving plates; top with turkey slices, and serve with couscous.
so good; really extravagant tasting but not heavy. just all around a fantastic meal! keep eating...
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