couscous salad w. chicken, vegetables & basil dressing
 
Prep time
Cook time
Total time
 
Ingredients
  • 1½ cups (packed) fresh basil leaves
  • 1 cup mayonnaise
  • 1 shallot, halved
  • 1 cup buttermilk
  • 1 Tbsp. fresh lemon juice
  • ⅓ cup grated Asiago cheese, plus more to taste
  • ⅓ cup dried cranberries
  • ⅓ cup pine nuts, toasted
  • 1 (10 oz.) package Trader Joe's Harvest Grains Blend (Israeli style couscous, orzo, baby garbanzo beans and red quinoa)
  • 3 cups coarsely chopped arugula
  • 1 lb. plum tomatoes, seeded and diced (about 2 cups)
  • 3-4 chicken breasts, poached then shredded
Instructions
  1. Blend basil leaves, mayonnaise, shallot and lemon juice in processor until smooth. Gradually blend in buttermilk and season dressing to taste with salt and pepper.
  2. Bring 3 cups chicken broth to a boil, then add 1 (10 oz.) package Trader Joe's Harvest Grains Blend and 2 Tbsp. unsalted butter. Reduce heat to a simmer and cook 10-12 minutes covered or until done. Remove from heat and let cool to room temperature.
  3. Mix all ingredients together in a large bowl. Refrigerate. Serve chilled, with dressing on the side.
Notes
Recipe adapted from Epicurious.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2011/10/24/refreshing-couscous-salad-w-chicken-vegetables-basil-dressing/