Couscous Vegetable 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 medium green bell pepper, coarsely diced
1 can (14 oz.) artichoke hearts, drained and quartered
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

Dressing:
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

Method:
To cook the couscous, bring water to a boil in medium saucepan. Stir in couscous and remove pan from heat; cover and let stand 5 minutes. Turn couscous into large mixing bowl and fluff with fork. Let stand 5 minutes, then fluff again. Mix in peppers, artichokes, chick peas, green onions, olives and celery. For dressing, whisk together oil, vinegar, garlic, mint, salt and pepper. Pour over couscous mixture and toss gently but thoroughly with a fork. Line Horseshoe Pan with plastic wrap; press couscous mixture into pan. Cover and refrigerate. To serve, invert onto serving tray. Serve cold or at room temperature. Makes 10 to 12 servings.