Couscous and Vegetable Salad
Recipe courtesy of the California Health and Longevity Institute
Serves: 6
Ingredients
8 oz. whole wheat couscous, cooked
3 cups arugula
2 cup vine-ripe tomatoes, diced
2 cups corn kernels, cut from the cob
1/4 cup salted pumpkin seeds
1/3 cup dried cranberries
1/3 cup Asiago cheese, grated
1/2 cup fresh basil leaves
1/2 cup buttermilk
1/2 cup lite mayonnaise
2 tsp. fresh lemon juice
1/2 tsp. sea salt
1/2 tsp. black pepper
Directions
- Place basil leaves, buttermilk, mayo, lemon juice, salt and pepper in food processor or blender and blend until smooth. Refrigerate until ready to use.
- In large salad bowl, mix couscous, arugula, tomatoes, corn, pumpkin seeds and dried cranberries. Toss with dressing right before serving.
- Sprinkle cheese on top of salad and garnish with fresh basil leaves.
Calories per Serving: 285 calories
Calorie Equivalent: 1 oz. protein, 2 carbohydrates, 1 fat
