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Loaded Fresh Basil and Sweet Corn Couscous Green Salad
4.8 from 221 votes

Loaded Fresh Basil and Sweet Corn Couscous Green Salad

This Loaded Fresh Basil and Sweet Corn Couscous Green Salad features a blend of romaine lettuce and roasted garlic couscous tossed with bacon, dried cranberries, corn kernels, Parmesan cheese, and toasted pine nuts. A creamy basil dressing made with buttermilk, mayonnaise, vinegar, and fresh basil ties the components together for a salad with varied textures and bright herbaceous flavor.

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

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

    Cup of Yum
  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).

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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories

% 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.