Loaded Fresh Basil and Sweet Corn Couscous Green Salad

Submitted by Megan Allphin - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 5 3/4 oz. box roasted garlic and olive oil couscous
• 1 Tbsp. olive oil
• 1 1/4 cups chicken broth
• 15 cups chopped romaine lettuce (12-15 cups)
• 8 strips bacon (6-8 strips) cooked and crumbled or chopped)
• 1 cup dried cranberries or cherries
• 1 cup fresh or frozen corn kernels (thaw frozen corn before using)
• 1/2 cup freshly grated or peeled Parmesan cheese
• 1/2 cup toasted pine nuts
• 1/2 cup buttermilk
• 1/2 cup lightly packed fresh basil leaves
• 1/2 cup mayonnaise
• 1/4 cup red wine vinegar
• 2 Tbsp. chopped shallot or green onion
• 1/4 teaspoon salt
• 1 pinch black pepper

Instructions

1. For the dressing: combine all the ingredients (buttermilk, basil leaves, mayonnaise, vinegar, shallot/green onion, salt and pepper) 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).