Made with couscous and fresh corn and served in a bright red pepper ring, this dish is a festive medley of colors and textures. Stir homemade ranch dressing into the mix, and you've got the makings of a new family favorite.
Measure the couscous into a medium bowl. Stir in the boiling water. Cover the bowl with plastic wrap and set it aside until the water is absorbed (about 10 minutes). Fluff the couscous with a fork and then let it cool to room temperature.
Add the zucchini, bell pepper, corn, celery, and parsley to the couscous and toss the mixture well.
Make the dressing by combining the buttermilk, sour cream, vinegar, and olive oil in a small bowl and vigorously whisking the mixture. Stir in the chives and the salt.
Pour enough dressing over the couscous and vegetables to coat them lightly, then toss them again. Season the salad with salt and pepper, as you like. Place a pepper ring on each serving plate and fill it with the salad. Serves 4 to 6.
Per serving (1 cup): 269 Calories • 7g Protein • 37g Carbohydrates • 11g Total Fat • 5mg Cholesterol • 3g Saturated Fat • 327mg Sodium