It packs in colorful vegetables and a variety of textures from whole grains, seeds and a creamy homemade dressing for a photo-worthy, healthy meal. Keep it vegetarian or add smoked salmon or roasted chicken.
Ingredients
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¾ cup water
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½ cup Israeli couscous (see Tips)
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6 cups baby arugula
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1 cup fresh corn kernels (from 2 ears of corn)
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1 cup halved or quartered cherry tomatoes
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1 firm ripe avocado, diced
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¼ cup toasted pepitas
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¼ cup dried currants
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½ cup chopped fresh basil
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¼ cup buttermilk
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¼ cup mayonnaise
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1 tablespoon lemon juice
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1 small clove garlic, peeled
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¼ teaspoon salt
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¼ teaspoon ground pepper
Description
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Bring water to a boil in a small saucepan. Add couscous, reduce heat to maintain a gentle simmer, cover and cook until the water is absorbed, 8 to 10 minutes. Transfer to a fine-mesh sieve and rinse with cold water. Drain well.
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Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula.
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Combine basil, buttermilk, mayonnaise, lemon juice, garlic, salt and pepper in a mini food processor or blender; pulse until smooth. Top the salad with the dressing just before serving.
Tips: Look for Israeli couscous near other couscous or pasta in well-stocked supermarkets.
