Zutaten für Epcot's Moroccan Pavilion's Couscous Salad
- 2 tablespoons olive oil (plus 1/2 cup)
- Red Onion
- 2 cloves garlic, minced
- Red Sweet Bell Pepper
- Green Bell Pepper
- 1 zucchini, chopped
- Salt & Freshly Ground Black Pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup raisins
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup orange juice
- 1 1/2 cups couscous
- 1/4 cup chopped fresh parsley
- Tangerines
- Mint Sprig
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Zubereitung von Epcot's Moroccan Pavilion's Couscous Salad
- Finely chop 1 medium onion, 2 cloves garlic, 1 green bell pepper, and 1 zucchini.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and zucchini and cook until tender-crisp, about 8-10 minutes.
- Season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon.
- Stir in 1/2 cup olive oil, 1/2 cup raisins, 1 (15-ounce) can chickpeas (drained and rinsed), and 1/4 cup orange juice. Cook for 2-3 minutes, allowing the flavors to meld.
- In a large bowl, combine 1 1/2 cups couscous with the vegetable mixture and pan juices. Gently toss to combine.
- Add 1/4 cup chopped fresh parsley and the segments of 1 orange (about 1/2 cup). Gently fold to incorporate.
- Mound the couscous salad onto a serving platter and garnish generously with fresh mint leaves.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
91g
Fat
19g
Carbs
33g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Lunch Salads Side Dishes Vegetables African Easy Beginner Cook Potluck Picnic Vegetarian Moroccan Stove Top Dietary Copycat Low Sodium Low Cholesterol Inexpensive Healthy 2 Low In Something Pasta Rice And Grains Novelty To Go Equipment
