COUSCOUS ANTIPASTO SALAD

COUSCOUS ANTIPASTO SALAD
Steamed couscous and parsley tossed with marinated mushrooms, artichokes, red peppers, tomatoes and onion in a Balsamic garlic vinaigrette!
Makes 6-1/2 cups

1-1/2 c. water
1 T. extra virgin olive oil
1/2 t. salt
1 c. couscous (tiny beads of wheat pasta found in most grocery stores and specialty markets)
1/4 c. extra virgin olive oil
2 t. Balsamic vinegar
1/8 t. garlic powder
1/2 lb. fresh mushrooms, diced into 3/8 inch cubes
1 c. (packed) fresh parsley leaves, chopped
4 fresh Italian (Roma) tomatoes, diced into 1/4 inch cubes
1/4 c. diced fresh red peppers, 1/4 inch squares
3 T. chopped onion
14 oz. can whole artichoke hearts (packed in water), drained, cut from tip to tip into quarters, then crosswise into 3rds
1/4 c. extra virgin olive oil
1 T. Balsamic vinegar
1/8 t. garlic powder
salt to taste

In medium-sized saucepan combine water, olive oil and salt. Bring to boil; remove from heat, stir in couscous, cover tightly and let set exactly 10 minutes. Remove cover, fluff with fork, and let cool at room temperature.

In medium-sized mixing bowl combine olive oil, Balsamic vinegar and garlic. Stir briskly with fork till thickened. Add diced mushrooms; stir to thoroughly coat, then set aside.

In small bowl combine parsley, tomatoes, red pepper, onion and artichoke. Toss, add to mushrooms and toss again. To this mixture add the additional olive oil, Balsamic vinegar and garlic powder. Toss well and salt to taste.

In large bowl combine the cooled couscous with the antipasto mixture, stirring well to disperse evenly. Serve at once or refrigerate to serve later.

Notes: Couscous Antipasto Salad makes a fine statement in culinary excellence. This salad is perfectly balanced, refreshing and totally delightful. It will stand out as a star at any meal. Please use only very fresh parsley.