Couscous Salad
from Morocco, Epcot

Yield - 4 servings

Olive oil for sauteing
1/2 of a red onion
1 teaspoon chopped garlic
1/2 of a sweet red bell pepper
1/2 of a sweet green bell pepper
1/2 of a chopped zucchini
Salt and freshly ground pepper to taste
Nutmeg to taste
Cinnamon to taste
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces cooked plain couscous
2 tablespoons chopped fresh parsley
1/2 cup tangerine segments or mandarin orange segments
Mint sprig for garnish

 

In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.

Season with salt, pepper, nutmeg and cinnamon. Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.

Toss vegetable mixture with couscous and pan juices. Add parsley and gently fold in citrus segments.

Mound mixture onto a serving platter and garnish with mint.

 

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