Stetson Chopped Salad
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.Advertisement
Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula.
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 (sometimes called "pearl couscous" because of its larger granules) near other couscous or pasta in well-stocked supermarkets.
4 1/2 fat, 1 1/2 starch, 1 vegetable, 1/2 fruit