Basil Couscous Salad

Leslie Keddington  

1 pkg. Olive Oil and Garlic Couscous 

12 cups Romaine lettuce (about 1 large or two medium heads) 

1/2 cup Craisins 

1/2 cup grated Asiago or Parmesan cheese 

1 1/2 cups or 3-4 medium ears fresh white corn, cooked, cooled and cut off cob* 

1/2 cup toasted pumpkin seeds 

Fresh Basil Dressing: (enough for a double batch of salad) 

1 cup fresh basil leaves* 

1 cup mayonnaise 

1/2 shallot, chopped (optional) 

1 cup buttermilk 

2 Tbsp. red wine vinegar 

Salt and pepper to taste

For best results- a day before, or at least a few hours before: Cook couscous according to package directions. Cool completely. Refrigerate. Wash and dry lettuce, set aside in refrigerator. Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely. Make dressing by mixing all ingredients in blender or by using a hand immersion blender. Refrigerate. When ready to serve: Place cooked couscous in a large bowl. 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 the side. 

Tips: – When I say “large” head of Romaine, I’m not talking about a Costco head of Romaine. Those are Romaine hearts. If you are using Costco Romaine, probably about 4-5 heads will do. - This salad was originally served with chopped chicken as a main ingredient. Great for a main dish salad. - It really works best to cook both couscous and corn several hours or the day before and refrigerate. Also best to use really cold lettuce and dressing. -*You may use frozen corn. It won’t be as delicious, but you won’t know the difference if you don’t use fresh first. -*Don’t even think about using dried basil.