Categories: Salad

Ingredients

• 3/4 cup water
• 1/2 cup Israeli couscous
• 6 cups baby arugula
• 1 cup fresh corn kernels
• 1 cup halved or quartered cherry tomatoes
• 1 firm ripe avocado, diced
• 1/4 cup toasted pepitas
• 1/4 cup dried currants
• 1/2 cup chopped fresh basil
• 1/4 cup buttermilk
• 1/4 cup mayo
• 1 tbsp. lemon juice
• 1 small garlic clove, peeled
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions

1. 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, 8-10 minutes. Transfer to a fine-mesh sieve and rinse with cold water. Drain well.

2. Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas, and currants in decorative lines over the arugula.

3. Combine basil, buttermilk, mayo, lemon juice, garlic, salt and pepper in a mini food processor; pulse until smooth. Top the salad with the dressing just before serving.

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