Buffet dining is all about variety. Add this southwestern-influenced salad to your next get-together and get ready to collect the complements and supply copies of the recipe!
Ingredients:
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2/3 cup olive oil
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1/3 cup white balsamic or wine vinegar
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2 cloves garlic pressed or chopped fine
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2 tablespoons Mint chopped fine
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Salt to taste
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pepper to taste
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2-1/2 cups Water
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1-3/4 cups couscous plain, unseasoned
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1 medium red bell pepper coarsely diced
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10 ounces chick peas (garbanzo beans), drained
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1 cup green onions sliced, including tops
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1/2 cup black olives sliced, drained
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1/2 cup celery thinly sliced
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1 medium green bell pepper coarsely diced
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1 can artichoke hearts drained and quartered
Makes: Saled serves 20.
instructions
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.