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This No-Cook Italian Salad with couscous from culinary team member Jeanette Donnarumma is packed with sun-dried tomatoes, salami, artichoke, zucchini + more.

For more no-cook recipes, try these Buffalo Chicken Tostadas or this Chilled Avocado Soup.


For the couscous:
  • ¾ cup couscous
  • Salt
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup sun-dried tomatoes, chopped
For the salad:
  • 2 tablespoons Dijon mustard
  • ⅓ cup red wine vinegar
  • ¼ extra-virgin olive oil
  • Salt and pepper, to taste
  • 1 shallot, finely chopped
  • ½ cup golden raisins
  • ½ pound salami, sliced ¼-inch thick, diced
  • ¼ cup pine nuts
  • ½ cup marinated artichoke hearts, coarsely chopped
  • 1 large or 2 small zucchini, diced
  • 3 roasted red peppers from a jar, drained and chopped
  • 1 cup mozzarella, chopped
  • 1 cup baby spinach or arugula
  • 10 to 12 basil leaves, chopped


Serves: 4-6


Place couscous in a mixing bowl and add 1 cup of boiling water, salt, olive oil, and sun dried tomatoes. Stir to combine and cover immediately with plastic wrap. Let sit 10 minutes, remove plastic and fluff with a fork.

In another large mixing bowl, whisk together the mustard, red wine vinegar, olive oil salt, and pepper. To the vinaigrette, add in the shallot, and raisins and let sit for 5-10 minutes. Once the raisins have plumped up, add pine nuts, artichoke hearts, zucchini, red peppers, mozzarella and basil. Toss to combine.

Mix in warm couscous, arugula, basil, and serve.