Basil Couscous Salad
Ingredients
- 1 cup chicken broth or water
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt
- 1 cup cous cous, regular, not pearl
- 12-15 cups Romaine lettuce, chopped, about 1 large or two medium heads*
- 1 cup Craisins
- 1 cup grated Parmesan or Asiago cheese
- 2 cups or 3-4 medium ears fresh white or yellow corn, or frozen, cooked, cooled and cut off cob*
- 1/2 cup toasted pumpkin seeds, salted or unsalted
Dressing: (enough for a double batch of salad)
- 1 cup fresh basil leaves*
- 1 cup mayonnaise, I like regular but you may use light
- 1/2 shallot, chopped
- 1 cup buttermilk, shaken , or substitute in notes
- 2 tablespoons red wine vinegar, sold near vinegar and salad dressings
- salt and pepper to taste
Instructions
For best results- a day before, or at least a few hours before:
- Bring chicken broth (or water), olive oil and salt to boil in a saucepan.
- Add couscous to pan.
- Cover with lid and remove from heat. Let sit for 5 minutes. After 5 minutes, remove lid and break up couscous so no clumps remain.
- Wash, dry and chop lettuce, set aside in refrigerator.
- Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely. If using frozen corn, do not thaw, when ready to assemble salad take bag of corn from freezer and use in salad.
- Make dressing by mixing all ingredients in blender or by using a hand immersion blender. Refrigerate.
When ready to serve:
- Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing (I only use about 1/2 ) and toss. You may serve additional remaining dressing on.
