Thursday, July 20, 2017
Basil Couscous Salad
1 package of Olive Oil and Garlic Couscous
12 cups Romaine lettuce
1/2 cup of Craziness
1/2 cup of Grated Asia go or Parmesan Cheese
1 1/2 cups or 3-4 medium ears of fresh white corn cooked, cooled and cut off cob
1/2 cup toasted pumpkin seeds
Fresh Basil Dressing:
1 cup of fresh Basil leaves (must be fresh not dried)
1 cup of Mayonnaise
1/2 cup shallots, chopped
1 cup of Buttermilk
2 Tablespoons 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 immersion blender
When ready to serve: Place cooked couscous in 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 can serve additional dressing on the side.
Also is great with chopped chicken.