Couscous Salad (Epcot)

By ArmySister

from Morocco, Epcot

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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. Mound mixture onto a serving platter and garnish if desired.