EPCOT'S MOROCCAN PAVILION'S COUSCOUS SALAD
Make and share this Epcot's Moroccan Pavilion's Couscous Salad recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
MOROCCAN COUSCOUS SALAD
Couscous is a staple in Moroccan cuisine. This is a very simple couscous recipe which incorporates some fresh and light Moroccan flavors.
Provided by Sommer Clary
Categories Moroccan
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken stock to a boil and stir in the couscous. Cover and remove from heat; allow to stand for 5 minutes.
- In a separate bowl, mix together the orange juice, lemon juice, Dijon mustard, thyme, onions, parsley and oranges. Fluff couscous with a fork and mix well with the other ingredients. Season with salt and pepper, if necessary.
Nutrition Facts : Calories 90, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.9, Sodium 61.8, Carbohydrate 15.8, Fiber 1.5, Sugar 2.6, Protein 3.1
MOROCCAN-STYLE POTATO AND EGG SANDWICHES
Steps:
- Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds. Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and quarter lengthwise.
- Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then grind to a powder in grinder. Transfer to a small serving bowl.
- Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes. Season with salt and pepper.
- Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
- Serve sandwiches with remaining cumin and oil and harissa for seasoning.
MOROCCAN COUSCOUS SALAD
Make and share this Moroccan Couscous Salad recipe from Food.com.
Provided by tbean1
Categories Southwest Asia (middle East)
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil in medium saucepan. Add all spices and dry couscous. Stir until fragrant, about 2 minutes. Being careful not to burn.
- Add stock and bring to a boil. Reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes.
- Transfer to serving bowl and fluff with a fork.
- In a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. Blend well.
- Add remaining veggies and dressing. Combine well. Add cilantro and nuts. Serve chilled or at room temperature.
Nutrition Facts : Calories 391.3, Fat 10.3, SaturatedFat 1.7, Sodium 222.3, Carbohydrate 65.7, Fiber 6.9, Sugar 11.9, Protein 10
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