Ingredients:
1 cup couscous
1 1/2 cups boiling water
3/4 cup diced zucchini
3/4 cup diced red bell pepper
3/4 cup fresh corn kernels (from about 2 ears)
1/2 cup diced celery
1/4 cup chopped fresh parsley
salt and pepper to taste
1 large red bell pepper, cut into 1-inch-tall rings
Ranch Dressing
1/4 cup buttermilk
1/4 cup sour cream
1 tablespoon cider vinegar
3 tablespoons olive oil
2 tablespoon chopped fresh chives
1/8 teaspoon salt, or more to taste
Directions:
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.
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