I have a sister-in-law who is a super mom. She’s got four of the cutest, most talented kids you’ve ever seen, and she is the best-ever mom to them. She is also a talented home designer, a crazy exercise guru, a dedicated wife and she’s an awesome cook. (She takes after her mom who is also an incredible cook!)
She lives in another state, so we don’t see her as much as we’d like, but we have a blast when we do get to be together. We spent Thanksgiving with her family this past year, and had the best time cooking up a straight-up storm in her beautiful kitchen. I just love her. And I just love this salad recipe that she gave me: CHICKEN COUSCOUS SALAD WITH BASIL DRESSING! I adapted it from the original just a little bit, but honestly, it is sooooo good I had to share.
Chicken Couscous Salad with Basil Dressing is a simple salad that takes very little effort. The secret is the dressing. That fresh basil!!! Oh baby. It is GOOD. Like I could possibly drink it good. And it tastes a little bit like summer, which is a great thing in the middle of February. Yummmmmm.
Thank you, Jess! This one is definitely a keeper.
- 1 package 5-minute olive oil and garlic couscous (or your favorite flavor)
- 3 cups fresh spinach
- 1 1/2 cups chopped or shredded cooked chicken (We like to use a deli roasted chicken)
- 1/3 cup craisins
- 1/3 cup toasted pumpkin seeds and/or salted sunflower seeds
- 1/3 cup grated parmesan or pecorino cheese
- 1 1/2 cups white corn
- 1 cup fresh basil leaves
- 1/2 cup mayonnaise
- 1 cup buttermilk
- 1/2 shallot, chopped
- 1 Tbsp. red wine vinegar
- Salt and pepper to taste
- Cook couscous according to package instructions. Let cool.
- Toss spinach, chicken, craisins, pumpkin seeds, cheese, corn and cooked couscous in a large serving bowl. Drizzle with dressing and toss to coat.
- Place all ingredients in blender and blend on high until combined and smooth.
*This makes more basil dressing than you will need. Store the rest in the fridge for several days for another use, such as chicken marinade, another salad or add plain Greek yogurt to make a veggie dip.
*To toast pumpkin seeds, simply place them in a skillet and cook over low heat, stirring frequently, until they brown and start to pop.