Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Couscous Vegetable Salad




Source of Recipe


Wilton Enterprises


List of Ingredients




Dressing:
Ingredients:
2/3 cup olive oil
1/3 cup white balsamic or wine vinegar
2 garlic cloves, pressed or chopped fine
2 tablespoons mint, chopped fine
Salt and pepper to taste
Salad:
Ingredients:
2-1/2 cups water
1 (12-oz.) package (1-3/4 cups) plain, unseasoned couscous
1 medium red bell pepper, coarsely diced
1 can (10 oz.) chick peas (garbanzo beans), drained
1 cup sliced green onions, including tops
1/2 cup sliced black olives, drained
1/2 cup thinly sliced celery
1 medium green bell pepper, coarsely diced
1 can (14 oz.) artichoke hearts, drained and quartered

Recipe



To cook the couscous, bring water to a boil in a medium saucepan. Stir in the couscous, remove pan from heat, cover and let stand 5 minutes. Turn the couscous into a large mixing bowl and fluff with a fork. Let stand 5 minutes, then fluff again. Mix in peppers, artichokes, chick peas, green onions, olives and celery. For the dressing, whisk together the oil, vinegar, garlic, mint and pepper. Pour over the couscous mixture and toss gently but thoroughly with a fork. Line Embossed heart pan with plastic warp, press couscous mixture in pan. If making several salads, unmold each on serving tray, cover and refrigerate. If making one salad, cover and refrigerate in pan. Serve cold or at room temperature.

Serves 20 as part of a buffet.