Artichoke and Couscous Salad recipe | PCC Community Markets

Ingredients

• 2 cups vegetable stock
• Pinch of saffron
• 1 cup couscous
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 whole artichokes, cooked and hearts removed and sliced (see Steamed or Boiled Artichokes )
• 1 (5-ounce) can tuna, drained and flaked
• 4 ounces baby spinach
• 1 cup halved cherry tomatoes
• 1 preserved lemon, rind rinsed and thinly sliced (optional)
• 1/2 red onion, chopped
• 1/4 cup chopped fresh parsley