Loaded Fresh Basil and Sweet Corn Couscous Green Salad

Loaded Fresh Basil and Sweet Corn Couscous Green Salad is a salad recipe built around buttermilk, lightly packed fresh basil leaves and mayonnaise. Plan on 8 servings and about 105 minutes.

• Yield 8 servings
• Ready in 105 minutes
• Prep 90 minutes
• Cook 15 minutes

Ingredients

Fresh Basil Dressing

• ½ cup buttermilk
• ½ cup lightly packed fresh basil leaves
• ½ cup mayonnaise
• ¼ cup red wine vinegar
• 2 tablespoons chopped shallot or green onion
• ¼ teaspoon salt
• Pinch black pepper

Salad

• 1 box (5.8 ounces) roasted garlic and olive oil couscous
• 1 tablespoon olive oil
• 1 ¼ cups chicken broth
• 12-15 cups chopped romaine lettuce
• 6-8 strips bacon, cooked and crumbled or chopped
• 1 cup dried cranberries or cherries
• 1 cup fresh or frozen corn kernels (thaw frozen corn before using)
• ½ cup freshly grated or peeled Parmesan cheese
• ½ cup toasted pine nuts

Instructions

1. For the dressing: combine all the ingredients in a blender together and process until smooth. Refrigerate until needed. Dressing can be made several days in advance (flavor gets better with time).
2. For the salad: make the couscous by bringing the chicken broth and olive oil to a simmer in a saucepan on the stovetop. Stir in the couscous and the seasoning packet (if using the roasted garlic variety). Cover the saucepan and let sit for 5-7 minutes. Fluff with a fork and let cool to room temperature before using.
3. In a large serving bowl, add the romaine lettuce, cooled couscous, cranberries, bacon, cheese, corn, and pine nuts.
4. Drizzle with dressing and toss to combine (or serve dressing on the side).

Dress it just before it goes to the table so the leaves stay crisp.