This colorful salad is packed with a variety of flavors and textures that kids find fun and tasty. The spinach can be torn and mixed into the salad or used whole as a bed, as shown here.
3/4 cup orange juice
1 1/3 cups couscous
1/3 cup raisins
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
1 cup shredded or julienned carrots
1/3 cup chopped walnuts, toasted
1 (1 1/2-pound) piece cooked turkey breast, cut crosswise into thin strips
3 cups torn fresh baby spinach
In a medium saucepan, bring 1 1/2 cups of lightly salted water to a boil. Stir in 1/2 cup of the orange juice, the couscous, and the raisins. Cover the pan, then remove it from the heat and let it stand for 5 minutes, until the liquid is absorbed. Fluff the couscous with a fork and transfer the mixture to a large bowl to cool.
In a small bowl, whisk together the remaining 1/4 cup of orange juice, 1/4 teaspoon of salt, and the pepper. Slowly whisk in the oil until it’s well blended.
Add the carrots, nuts, turkey, spinach, and remaining 1/4 teaspoon of salt to the couscous. Pour in the dressing and toss to mix. Makes 4 servings.