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Title: Provençal Couscous Tabbouleh Salad

2 C vegetable stock
1/2 C olive oil
1/4 t salt
1 1/2 C instant couscous
8 oz. zucchini, preferably 1 green and 1 yellow, trimmed and chopped
3 - lemons, juice of (about 9 T)
1 lb. plum tomatoes, diced
2 - bunches scallions (12-16), thinly sliced
1 1/2 C fresh mint leaves, finely chopped
1 C fresh parsley, finely chopped
1 C green peas
4 - canned whole artichoke hearts, drained, chopped, and squeezed dry between paper towels
0 - ground black pepper to taste

In a medium skillet with a tight-fitting lid, bring the broth, 1 tablespoon oil, and 1/4 teaspoon salt to a boil. Working quickly, add the couscous and zucchini, stirring well to combine. Cover and remove from the heat. Let stand for 7 minutes. Uncover and fluff with a fork; leave to coo.

Meanwhile, in a large mixing bowl, whisk together the lemon juice and the remaining oil. Add the tomatoes, sallions, mint, parsley, peas, artichokes, salt, and pepper. Stir well to combine. Add the cooled couscous mixture and toss well to combine. Season with additional salt and pepper as necessary. Serve chilled.

From Mediterranean Vegan Kitchen
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