Couscous Chopped Salad with Fresh Herb Dressing

Couscous Chopped Salad with Fresh Herb Dressing


Israeli Couscous 2 Cups
Dried Cranberries 1/3 Cup
Dried Apricots 1/3 Cups
Grilled Corn Kernels 2 Cups
Fresh Arugula 4 Cups
Cherry Tomatoes 1 Cup
Roasted Sunflower Seeds 1/2 Cup
Crispy Quinoa 1/2 Cup
Red Onion 1/2 Cup

Herb Dressing

Buttermilk 3/4 Cup
Sherry Vinegar 1/4 Cup
Garlic 2 Cloves
Olive Oil 1/4 Cup
Chopped Chives 1/2 Cup
Fresh Basil 1/4 Cup
Salt & Pepper

Adding couscous to this salad makes it a more substantial salad that eliminates the need for a lot of side dishes when you serve it.

To make the Quinoa crispy you add cooked quinoa to a pan heated with a little Olive Oil in it until golden brown let cool on a paper towel.

  1. Cook the Couscous according to the package then run under cold water to cool down, toss with a little Olive Oil so it doesn’t stick together.
  2. Strip the Corn from the cob and grill the Corn Kernels (or buy the cans of Grilled Corn).
  3. Make the Dressing by throwing everything into a food processor and blending until smooth, set aside in the refrigerator.
  4. Chop Apricots & dice the Red Onion, halve the Tomatoes and chop the Arugula roughly, add to a bowl.
  5. Add the cooled Couscous, cooled Corn and Sunflower Seeds.
  6. Mix together and Serve with the Dressing on the side.
  7. Top with the Crispy Quinoa.




20 min



Skill Level