For the vinaigrette:
1/4 C. lemon juice
5 T. olive oil
salt to taste
freshly ground black pepper
4 T. chopped chives

For the salad:
1 1/2 C. raw Middle Eastern couscous (toasted Israeli couscous)
4 T. olive oil
1 red onion, thinly sliced
1 T. balsamic vinegar
Freshly ground black pepper
1 red pepper, sliced into thin strips
1 C. cherry tomatoes, halved
1 C. canned artichokes, drained and cut into wedges
1 cucumber, peeled and diced
1 C. chopped scallions
1 1/2 lb. smoked turkey breast, sliced into thin strips
Salt to taste

In a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. (This can be done ahead and kept in the refrigerator for 1 day.) Add the chives. Rinse the couscous in a sieve under cold water until the water runs clear. Add the couscous to 3 C. boiling salted water. Simmer over medium heat, stirring occasionally, until al dente, about 12 to 15 minutes. (Check the package directions for more exact cooking times.) Cover, remove from the heat and let stand 10 minutes. All the liquid should now be absorbed. Return the couscous to the sieve and rinse under cold water for about 3 minutes, until cool. Drain and place in a large bowl. Toss the couscous with 1 T. olive oil. Toss the onion with the remaining T. olive oil and the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast at 375° F until softened and caramel-colored, about 15 to 20 minutes. Toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and chill in the refrigerator until ready to serve. If the salad is too dry, spritz it with lemon juice and olive oil.

Yield: 8 servings
Calories: 433
Fat: 22g
Fiber: 4g