Tools:
Ingredients:
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1/2 cup white balsamic vinegar or wine vinegar
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2/3 cup olive oil
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2 cloves garlic pressed or finely chopped
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2 tablespoons Mint finely chopped
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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 pkg (10 ounces) plain couscous
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1 medium red bell pepper coarsely diced
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1 medium green bell pepper coarsely diced
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1 can (14 ounces) artichoke hearts rinsed, drained and quartered
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1 can (10 ounces) chick peas (garbanzo beans), drained
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1 cup green onions sliced and including tops
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1/2 cup black olives sliced and drained
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1/2 cup celery thinly sliced (about 3 ribs)
Makes: Cake serves 10-12.
instructions
For dressing, whisk together vinegar, oil, garlic, mint, salt and pepper.
Couscous Mixture:
Bring water to a boil in medium-sized saucepan. Stir in couscous, remove from heat, cover and let stand 5 minutes. Place couscous in large mixing bowl and fluff with a fork. Let stand 5 minutes and fluff again. Stir in half of the dressing.
In large bowl, mix peppers, artichokes, chickpeas, green onions, olives and celery. Stir in the remaining half of dressing with vegetables.
Lightly spray pan with vegetable pan spray. Line pan with plastic wrap and press half of couscous mixture firmly into pan. Top with vegetables and remaining couscous. Cover, press firmly and refrigerate several hours or overnight. To serve, place serving plate flatly on top of pan and flip over gently. Serve cold.
If desired, garnish with roasted red peppers, black olives and green onion.