Loaded Fresh Basil and Sweet Corn Couscous Green Salad
User Reviews
4.8
Loaded Fresh Basil and Sweet Corn Couscous Green Salad
Description
The recipe starts with a fresh basil dressing blending buttermilk, basil leaves, mayonnaise, red wine vinegar, onion, salt, and pepper for a creamy, tangy, and herb-forward sauce. The couscous is prepared by simmering it in chicken broth and olive oil, then cooled. Romaine lettuce is coarsely chopped to provide a crisp base for the salad.
Combining cooled couscous, crisp romaine, smoky crumbled bacon, sweet dried cranberries, fresh or thawed corn kernels, shaved Parmesan, and toasted pine nuts creates a mix of textures and flavors: smoky, sweet, savory, crunchy, and creamy. Tossing the salad with the basil dressing brings in a fresh, tangy herb finish that complements the filling ingredients.
The salad is ideal for serving chilled alongside grilled meats or as a substantial side for warm-weather meals. It can be prepared ahead, as the dressing can be made in advance and the couscous cooled fully before assembly.
Ingredients
Fresh Basil Dressing:
- ½ cup buttermilk
- ½ cup basil leaves lightly packed, fresh
- ½ cup mayonnaise see note
- ¼ cup red wine vinegar
- 2 tablespoons onion chopped, or shallot
- ¼ teaspoon salt
- Pinch black pepper
Salad:
- 1 box couscous roasted garlic and olive oil
- 1 tablespoon olive oil
- 1 ¼ cups chicken broth
- 12-15 cups romaine lettuce chopped
- 6-8 Bacon strips, cooked and crumbled or chopped
- 1 cup dried cranberries or cherries
- 1 cup corn kernel fresh or frozen, thaw frozen before using
- ½ cup Parmesan Cheese freshly grated or peeled
- ½ cup pine nuts toasted
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
- Substitute sour cream for half the mayonnaise in the dressing to adjust thickness and tanginess.
- If roasted garlic couscous isn't available, use plain small couscous cooked in chicken broth with salt, then cooled.
- Use 3-4 romaine hearts or 1-2 large heads to achieve the needed amount of lettuce.
- Peel shaved Parmesan with a vegetable peeler for texture, or grate coarsely.
- Toast pine nuts conveniently using a microwave method for even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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