Couscous Salad Recipe

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Category:	Category: Soups & Salads

Ingredients:	Ingredients: Dressing: 1 cup (packed) basil leaves 1 cup mayonnaise ½ shallot 1 cup buttermilk 1 Tbsp lemon juice Salad: ⅓ cup parmesan cheese, grated ⅓ cup currants ⅓ cup shelled pumpkin seeds 10-ounce parmesan couscous, cooked according to package instructions, (about 5 cups) 3 cups chopped arugula 1 pound grape tomatoes, halved (about 2 cups) 2 cups corn, fresh or frozen (thawed) optional 2 grilled chicken breasts, diced

Directions:	Directions: Blend basil leaves, mayonnaise, and shallot in a food processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. Can be made 1 day ahead, cover and refrigerate. Cook couscous, put it in a bowl and let cool. Add remaining ingredients to couscous and mix. Add dressing to taste, you may have some left over.

Number Of Servings:	Number Of Servings: 6
Preparation Time:	Preparation Time: 30-45 minutes

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Couscous Salad Recipe

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