Recipe Details

Ingredients

• ¾ cup water

• ½ cup Israeli couscous (see Tips)

• 6 cups baby arugula

• 1 cup fresh corn kernels (from 2 ears of corn)

• 1 cup halved or quartered cherry tomatoes

• 1 firm ripe avocado, diced

• ¼ cup toasted pepitas

• ¼ cup dried currants

• ½ cup chopped fresh basil

• ¼ cup buttermilk

• ¼ cup mayonnaise

• 1 tablespoon lemon juice

• 1 small clove garlic, peeled

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

Description

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 to 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, 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: Look for Israeli couscous near other couscous or pasta in well-stocked supermarkets.