Basil Couscous Salad

This Basil Couscous Salad with a simple homemade dressing is perfect for baby showers, family get-togethers, potlucks and parties, or almost any occasion. The flavors and textures are perfectly balanced and it is super easy to throw together and double when you need to feed a crowd. Pair it with some grilled chicken or tri tip and dinner is served!

My friend Jana brought this salad to our house earlier this summer when we had her family over for dinner and I fell in love. It’s everything I want a salad to be, with lots of textures and flavors and an interesting dressing that is made from scratch. She originally found it on A Bountiful Kitchen, but has made a few changes over the years and shared her approach with me.

The pumpkin seeds add a salty crunch, while the dried cranberries give the salad a bit of chewy sweetness. And you cannot go wrong with grilled corn in a salad, in my opinion (this is actually the second salad recipe I’m sharing this month that uses grilled corn because it is such an obsession over here). In winter months you can totally use frozen corn though and it will be just fine.

Round out the cast of characters with plenty of crisp romaine lettuce, freshly grated parmesan cheese, and a fresh basil dressing that is truly the star of the show and you’ve got a salad that even I, who admittedly isn’t much of a salad-as-a-meal person, will happily devour for my entire lunch for multiple days in a row. I know you’ll love this one.

What You’ll Need

• Romaine Lettuce – You want one large head of Romaine from the grocery store, not just one of the romaine hearts from the Costco five-pack. You can use the Costco Romaine, if you prefer, but you will probably need 3-4 of the Romaine hearts to get 12 to 15 cups of chopped Romaine.
• Corn on the Cob – My kids favorite job is husking the corn for me. I grew up in the Cornhusker State so this feels completely apropos.
• Couscous – The original recipe uses the small couscous, but I love it with the toothier pearl couscous for more substance to the salad.
• Parmesan Cheese – Get a brick of parmesan cheese so you can have the freshly grated good stuff.
• Green Onion – This adds a lovely little oniony bite to the dressing.
• Red Wine Vinegar – All dressings need a little acid to balance out the flavors.
• Fresh Basil Leaves – Don’t substitute with dried basil here because it just won’t be the same. This wonderful herb is the headliner of this salad and it’s a great way to use plenty of that fresh basil growing in your (or your neighbor’s) garden. Or just pick some up at the farmer’s market or grocery store.
• Water or Chicken Broth – This is for cooking the pearl couscous. The chicken broth will add a bit of flavor, but water actually works just fine since the dressing will pretty much coat everything.
• Dried Cranberries – Be sure these are fresh so they taste juicy and soft.
• Olive Oil – Adds richness and flavor to the couscous while also keeping it from sticking and cooking into a big clump.
• Salt – A crucial ingredient so the couscous and salad doesn’t end up tasting bland.
• Buttermilk – Adds a creamy tang and smoothness to the dressing.
• Mayonnaise – If you prefer, you can substitute Greek yogurt for the mayo for a healthier version.
• Pepitas – These smooth, emerald-green roasted pumpkin seeds are nutrient-packed, crunchy gems with a subtle nutty flavor, perfect for adding a burst of texture

Step-By-Step Instructions

1. Make the dressing. Combine buttermilk, mayo, green onions, olive oil, red wine vinegar, salt, pepper, and a bunch of fresh basil leaves in a food processor (affiliate link) or blender and blender until completely smooth. Transfer to a jar and stick this in the fridge until you are ready to use it. It will keep for about 1 week.

2. Cook the couscous. Prepare the couscous by combining the water, olive oil, and salt in a medium saucepan on the stovetop and bringing it to a boil over medium-high heat. Stir in the pearl couscous, then cover with a lid and reduce the heat to low. Simmer for 8-10 minutes, stirring occasionally, until tender, then drain any excess liquid and set aside to cool.
3. Prep the corn. If you are using fresh corn, first husk the corn removing the green outer leaves and the silky hairs, then cook it according to your favorite method and slice the kernels off the cob. I love to grill corn but boiled corn is excellent as well. You could even slice the corn kernels off the husk, then drizzle a little oil in a skillet and saute the corn kernels for a few minutes until it is tender.

4. Assemble salad. Wash and chop the head of romaine lettuce, then spin it dry and add it to a large salad bowl with the corn, dried cranberries, grated parmesan cheese, pepitas, and cooked couscous. I like to hold a handful or two of each topping off to the side to sprinkle over the salad before serving, just for presentation.

5. Dress and toss. Drizzle with about half of the dressing and toss. I like to reserve a handful of the craisins, parmesan pepitas, couscous and corn for sprinkling over the top of the salad after tossing to showcase what is in it. Sprinkle the reserved toppings over the salad after tossing and serve with the remaining dressing on the side. Enjoy immediately!

Substitutions and Variations

• Add some sliced, grilled chicken or even shredded rotisserie chicken to this salad for a protein packed dish.
• Try replacing the dried cranberries with a different kind of fruit like dried cherries, figs, or blueberries.
• If you want even more of a nutty crunch and the pepitas aren’t cutting it, try sunflower seeds or roasted pistachios.
• We like the parmesan in this salad because it is on the mild side, but feta would be a good option for something a little more robust and punchier.
• Give it more off a summer vibe by adding sliced cucumbers, tomatoes, and small fresh mozzarella balls. They go great with the basil dressing.

More Substantial Salad Recipes

• Grilled Peach Salad
• Chicken Caesar Pasta Salad
• Frito Corn Salad
• CPK Crunchy Thai Chicken Salad