Couscous Citrus Salad

I purchased this awesome summer salad from Nordstrom Cafe recently and LOVED it so much that I had to recreate it!  If you like to have people over or host play dates, this is a perfect, light, make ahead meal!  Preparing food the night before saves time for you the morning of to straighten up, make coffee, and play with your kiddos.

Ingredients:
2 cups of dried couscous, cooked according to box directions (get plain, do not season), chilled
1 container of thick sliced turkey lunch meat, I used "Carving board" style, chopped, you can also use boiled/grilled chicken here if you prefer
1/2 cup of dried cherries, coarsely chopped
3/4 Fresh arugula leaves
2 green onions (or 1/4 of a sweet red onion), sliced thin
1 can of mandarin oranges, drained - juice reserved, if making dressing

1 cup of Simple citrus vinaigrette (purchase from store, or see recipe below)

Directions:
After cooking couscous drain and run under cold water to chill, drizzle with olive or grapeseed oil so it doesn't stick together.  While couscous is cooking, I chop all my ingredients.  Once ingredients are chopped, add all to the couscous, be sure to mix the oranges in last & stir gently, they break easily.  Pour 3/4 cup of citrus dressing over the salad.  Cover & Refrigerate to chill.  Just before serving pour n the remaining 1/4 cup of citrus dressing to heighten the flavor.  Enjoy!!!

Simple citrus vinaigrette: Whisk together: 3/4 cup of orange juice (use drained mandarin juice first, then use fresh squeezed oranges, or store bought juice), 6 Tablespoons cider vinegar, 3 Tablespoons grapeseed oil, salt & pepper to taste.