Couscous Antipasto Salad

Couscous Antipasto Salad


  • 1 1/2 cups of water
  • 1 T extra virgin olive oil
  • 1/2 t salt
  • 1 cup couscous
  • 1/4 cup extra virgin olive oil
  • 2 t balsamic vinegar
  • 1/8 t garlic granules
  • 1/2 lb. fresh mushrooms, diced into 3/8 inch cubes
  • 1 cup (packed) fresh parsley leaves, chopped
  • 4 fresh Italian (Roma) tomatoes, sliced into 1/4 inch cubes
  • 1/4 cup diced fresh red peppers, 1/4 inch squares
  • 3 T chopped onion
  • 14 oz. can of whole artichoke hearts, drained, cut lengthwise into quarters, then crosswise into 3rds (packed in water)
  • 1/4 cup extra virgin olive oil
  • 1 T Balsamic vinegar
  • 1/8 t garlic granules
  • salt to taste


In medium-sized saucepan combine water, olive oil and salt. Bring to boil; remove from heat; stir in couscous; fluff with fork, 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 granules. Stir briskly with fork till thickened. Add diced mushrooms; stir to thoroughly coat, then set aside. While mushrooms marinate, prepare other ingredients. Then, in a small bowl combine parsley, tomatoes, red pepper, onion, and artichoke. Toss; add to mushrooms and toss again. To this mixture add the remaining olive oil, Balsamic vinegar, and garlic granules. 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.

  • 4 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min