The perfect centerpiece to a garden luncheon, this shaped salad is both tasty and attractive.
Line flower pan with plastic wrap; set aside.
Cook the couscous following package instructions. Turn into large bowl; fluff with a fork. Let stand 5 minutes, then fluff again. Stir in peppers, artichokes, chick peas, green onions, olives and celery.
For dressing, whisk together oil, vinegar, garlic, mint, salt and pepper in small bowl. Pour over couscous mixture and toss gently but thoroughly. Spoon mixture into prepared pan. Cover and refrigerate.
Just before serving, turn out onto serving platter; carefully remove plastic wrap. Garnish with additional sliced olives.