Artichoke and Couscous Salad | PCC Natural Markets

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Artichoke and Couscous Salad

Serves: 4

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With the addition of tuna, this grain salad is fit for a meal.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Bring vegetable stock to a boil and add a pinch of saffron. Remove from heat and stir in couscous. Cover and let sit until liquid is absorbed, 5 to 10 minutes. Remove lid and fluff with a fork; set aside.

In a small bowl, whisk together garlic, lemon juice and olive oil. Season to taste with salt and pepper; set aside.

In a large bowl, combine couscous, artichoke hearts, tuna, spinach, tomatoes, preserved lemon rind, onions and parsley. Toss to combine with dressing. Allow to sit for 15 minutes before serving, to absorb flavors.


The artichoke hearts can be prepared up to 2 days in advance and kept in the fridge until you are ready to assemble the salad.

Recipe by Jackie Freeman, PCC Chef

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