Loaded Fresh Basil and Sweet Corn Couscous Green Salad

Name: Loaded Fresh Basil and Sweet Corn Couscous Green Salad
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: ½ ½ cup buttermilk; ½ ½ cup lightly packed fresh basil leaves; ½ ½ cup mayonnaise (see note); ¼ ¼ cup red wine vinegar; 2 2 tablespoons chopped shallot or green onion; ¼ ¼ teaspoon salt; Pinch black pepper; 1 1 box (5.8 ounces) roasted garlic and olive oil couscous (see note); 1 1 tablespoon olive oil; 1 ¼ 1 ¼ cups chicken broth; 12-15 12-15 cups chopped romaine lettuce (see note); 6-8 6-8 strips bacon, cooked and crumbled or chopped; 1 1 cup dried cranberries or cherries; 1 1 cup fresh or frozen corn kernels (thaw frozen corn before using); ½ ½ cup freshly grated or peeled Parmesan cheese (see note); ½ ½ cup toasted pine nuts

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4.8

390 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 45 mins
Servings
8 servings
Course
Salad
Cuisine
American

Loaded Fresh Basil and Sweet Corn Couscous Green Salad

Iris Warren

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Ingredients

Servings

Fresh Basil Dressing:

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

Salad:

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

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Instructions

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).
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.
In a large serving bowl, add the romaine lettuce, cooled couscous, cranberries, bacon, cheese, corn, and pine nuts.
Drizzle with dressing and toss to combine (or serve dressing on the side).

Notes

Mayo: the mayo helps bind the dressing so it doesn't separate (and so it isn't too thin). I often use the full 1/2 cup mayo but sometimes I use 1/4 cup mayo + 1/4 cup sour cream.
Couscous: If you can't find or don't want to use roasted garlic couscous from a box, you can use bulk or bagged Moroccan (small) couscous without any seasonings. Use about 3/4 cup. Bring 1 1/4 cup chicken broth to a simmer, add the couscous + 1/2 teaspoon salt, stir, cover, and let sit for 5 minutes. Fluff couscous and let cool completely before using.
Romaine: you'll need about 3-4 romaine hearts (like the ones at Costco) or 1-2 large heads of romaine.
Parmesan: I like to use a vegetable peeler and peel off shreds of Parmesan but it can also be freshly grated (use the large holes of a box grater).
Pine Nuts: I use this easy microwave method for toasting the pine nuts for this salad.

Nutrition Information

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Serving 1 serving Calories 289kcal (14%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 20g (31%) Saturated Fat 5g (25%) Cholesterol 19mg (6%) Sodium 544mg (23%) Fiber 3g (12%) Sugar 13g (26%)