This year I made an unusual choice. I went with the Couscous Salad from Morocco’s Restaurant Marrakesh in Epcot. Last time, I played it safe and chose to make my great grandmother’s spaghetti sauce. While it wasn’t an official Epcot or Food & Wine recipe, it was an authentic Italian dish. The reason this year’s Couscous choice is unusual is because my visit to Morocco’s Tangierine Cafe a few years ago was one of my least favorite meals in Walt Disney World!
I’ve continued to read recipes on Pinterest and in magazines that use couscous, so I thought I’d give Moroccan food a second chance! Thanks to Deb at All Ears for publishing this recipe.
Couscous Salad from Morocco
Yield – 4 servings
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, sauté 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.