Loaded Fresh Basil and Sweet Corn Couscous Green Salad
This loaded couscous green salad is AMAZING! It comes together fast…and that fresh basil dressing will knock your socks off.
I know salad can sometimes be a bit of a letdown, but I promise with all the fervor in my soul that this salad is worth it.
It has quickly and easily become one of my favorite salads ever. I’ve made it four times in the last several weeks and everyone that I’ve forced to eat it has declared it also: best ever.
There’s a lot going on. It’s loaded with crazy delicious ingredients, and that fresh basil dressing is next level. But it comes together fast, and most of it can be made ahead of time!
If you follow Si over at A Bountiful Kitchen, you already know she has impeccable taste in food. She also happens to be one of my favorite humans on the planet.
The origins of this salad come from her blog. (She gave me permission to post my slightly altered version.)
I’m a big fan of loaded salads with gobs of personality. This salad has it all.
- romaine
- dried cranberies
- bacon (bacon!)
- couscous (more on that down below)
- Parmesan shreds
- sweet corn
- toasted pine nuts
- and a fresh basil dressing that blows all other dressings out of the water
Let’s Talk About Couscous
Couscous is sometimes referred to as a grain, but it’s actually more like pasta.
Itty bitty tiny pasta. (Israeli couscous is larger, but this recipe calls for smaller Moroccan couscous.)
The beauty of couscous is that it takes just minutes to cook. It’s fluffy, light, and is the perfect addition to this salad, adding texture, personality, and tastiness.
I use a box of roasted garlic and olive oil couscous (pretty widely available in many grocery stores). Flavor! But you can use regular bulk or bagged couscous. I’ve included a how-to in the notes of the recipe.
My best tip for yummy couscous? Cook it in broth instead of water.
Also, do you see those beautiful shards of Parmesan atop the salad?
Listen, you can dig into your Parmesan block however it makes you happy. BUT, if I can influence you to try cutting off thin strips with your vegetable peeler, I’ll feel like my work here is done.
If you haven’t shredded Parm like this before, you’ll feel like a rockstar and have a restaurant-level salad staring you in the face.
Crazy Delicious Fresh Basil Dressing
A quick note about this ridiculous dressing:
As if the salad ingredients weren’t delicious enough on their own, this dressing, delightfully heavy on the fresh basil, takes it straight over the top.
Creamy and light, it can be made several days in advance. Just beware of the risk of doing so: it may be gone before you need it for the salad. It’s so good!
Fresh basil is pretty imperative to the dressing. Dried basil or other fresh herbs won’t be as yummy. It’s worth waiting for fresh basil!
Make it a meal…or not
I’ve served this a couple of times with grilled chicken. Either alongside or diced and thrown into the salad.
INCREDIBLE.
But it also makes a fantastic side dish for just about any meal, and it’s the perfect salad to bring to a BBQ, potluck, or friend’s house for dinner.
This is definitely one of those recipes that will make your life infinitely better. I’m so excited to finally get it in front of you!
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Loaded Fresh Basil and Sweet Corn Couscous Green Salad
Ingredients
Fresh Basil Dressing:
- ½ cup buttermilk
- ½ cup lightly packed fresh basil leaves
- ½ cup mayonnaise (see note)
- ¼ cup red wine vinegar
- 2 tablespoons chopped shallot or green onion
- ¼ teaspoon salt
- Pinch black pepper
Salad:
- 1 box (5.8 ounces) roasted garlic and olive oil couscous (see note)
- 1 tablespoon olive oil
- 1 ¼ cups chicken broth
- 12-15 cups chopped romaine lettuce (see note)
- 6-8 strips bacon, cooked and crumbled or chopped
- 1 cup dried cranberries or cherries
- 1 cup fresh or frozen corn kernels (thaw frozen corn before using)
- ½ cup freshly grated or peeled Parmesan cheese (see note)
- ½ cup toasted pine nuts
Instructions
- 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).
- 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.
- In a large serving bowl, add the romaine lettuce, cooled couscous, cranberries, bacon, cheese, corn, and pine nuts.
- Drizzle with dressing and toss to combine (or serve dressing on the side).
Notes
Recommended Products
Recipe Source: adapted from Si at A Bountiful Kitchen (halved dressing and changed up ingredients reducing mayo, swapped out a few of the salad ingredients)
This salad is D-liscious. I actually made it the next day just didn’t assemble it so I could eat it for lunch the rest of the week. Used pistachios instead of pine nuts. Yum!
Amazing salad and flavors! Unique combination of ingredients makes this a standout, I used spinach instead of romaine and added chicken. I practically licked my plate the dressing was so good. Would be next level adding diced Chick fil a Chicken nuggets!
Fantastic recipe! Loved by everyone at our Father’s Day dinner. I used pistachios instead of pine nuts.
Fantastic idea to use pistachios!
Love this salad! This is the second time we’ve made it. I did cheat a little with the dressing (shhhh!). The red wine vinegar was a little tart for us so I made a batch of buttermilk hidden valley ranch and blended fresh basil and green onions in it!! Has anyone ever made the couscous the night before and served it on the salad cold?