Cooking with Morgan: Couscous Salad

My on going culinary adventure continues. Tonight I decided to mess with couscous and veggies.

Ingredients

Couscous, cooked and then cooled (1 cup dry, which is a couple of cups once cooked)
Two medium vine ripened tomatoes
1 14 oz jar of marinated Caramia artichoke hearts (save the marinade)
1 8 oz container of fresh buffalo mozzarella
1 8 oz container of marinated mushrooms
About four sprigs of parsley
1 1/2 cups fresh baby spinach
1 can chick peas (I used about 3/4 of the can)
Salt
Pepper

Steps

1. Cook the couscous with butter (I used nature balance instead) and water. Cool with cold water.
2. Cup up the tomatoes into about 1/3 inch cubes. Cut the artichokes in half. Cut any larger mushrooms in half. Chop the parsley fine. Cut the mozzarella into cubes about the same size as the tomatoes.
3. Mix all of the ingredients from step 2 together, mix in the spinach & chick peas. Mix in couscous. Pour half the marinade from the artichokes in. Add salt and pepper to taste and mix together. I gave it about four good dashes of salt and two of pepper.
4. Let all of this marinade together in the fridge as long as you can stand to.
5. ????
6. Profit (and by profit I mean nom in the tummy).