loaded fresh basil and sweet corn couscous green salad

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Loaded Fresh Basil and Sweet Corn Couscous Green Salad from Brittany:

(Recipe from Mel's Kitchen Cafe)

Dressing:

1/2 cup buttermilk

1/2 cup lightly packed fresh basil leaves

1/2 cup mayonnaise

1/4 cup red wine vinegar

2 T chopped green onion

1/4 tsp salt

black pepper

Salad:

1 box Far East roasted garlic and olive oil couscous (or parmesan and pine nut) 

1 T olive oil

1 1/4 cups chicken broth

12-15 cups chopped romaine lettuce

6-8 strips bacon, Cooked and crumbled

1 cup dried cranberries

1 cup fresh corn, cut from the cobb

1/2 cup fresh parmesan

1/2 cup toasted pine nuts

For the dressing: combine all 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 seasoning packet. Cover the saucepan and let sit for 5-7 minutes. Fluff with fork and let cool to room temperature before using.

In large serving bowl, add lettuce, cooled couscous, cranberries, bacon, cheese, corn and pine nuts.

Drizzle with dressing and toss to combine.