Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
¾cupwater
½cupIsraeli couscous (see Tips)
1cupfresh corn kernels (from 2 ears of corn)
1cuphalved or quartered cherry tomatoes
1firm ripe avocado, diced
¼cuptoasted pepitas
¼cupdried currants
½cupchopped fresh basil
¼cupbuttermilk
¼cupmayonnaise
1tablespoonlemon juice
1smallclove garlic, peeled
¼teaspoonsalt
¼teaspoonground pepper
DirectionsBring 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.Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula.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.TipsTips: Look for Israeli couscous (sometimes called “pearl couscous” because of its larger granules) near other couscous or pasta in well-stocked supermarkets.Originally appeared: EatingWell.com, April 2017
Directions
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.Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula.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.TipsTips: Look for Israeli couscous (sometimes called “pearl couscous” because of its larger granules) near other couscous or pasta in well-stocked supermarkets.
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.
Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula.
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
Tips: Look for Israeli couscous (sometimes called “pearl couscous” because of its larger granules) near other couscous or pasta in well-stocked supermarkets.
Originally appeared: EatingWell.com, April 2017
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Nutrition Facts(per serving)377Calories23gFat39gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
