Here are the two couscous recipes I have from Morocco:
Couscous Salad
from Morocco, Epcot
1/2 red onion
1 tsp chopped garlic
1/2 sweet red bell pepper
1/2 sweet green bell pepper
1/2 zucchini, chopped
1/2 c olive oil
1/4 c raisins
1/4 c chickpeas (garbanzo beans)
1 c orange juice
12 oz cooked plain couscous
2 Tbl chopped fresh parsley
1/2 c tangerine (or mandarin) orange segments
Salt and freshly ground pepper to taste
Nutmeg to taste
Cinnamon to taste
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 & cinnamon. Add 1/2 cup olive oil to vegetables along with raisins, chickpeas & orange juice. Toss vegetable mixture with couscous & pan juices. Add parsley and gently fold in citrus segments. Mound mixture onto a serving platter & garnish with mint. Yield - 4 servings
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Vegetable Couscous
from Marrakesh, Epcot
1 1/2 c water
1/3 c chopped onion
1/2 tsp ground turmeric
1/2 tsp salt
1/2 tsp pepper
3 medium carrots, cut in 2 in. matchsticks
1 zucchini, cut in 1 chunks
1 yellow summer squash, cut in 1 chunks
1 c couscous (from a 10 oz box)
1 c canned chick-peas, rinsed
1/2 pint cherry tomatoes
2 Tbl finely chopped cilantro
2 Tbl finely chopped parsley
Bring water, onion, turmeric, salt and pepper to boil in a 3- to 4 qt saucepan. Add carrots, reduce heat, cover and simmer 5 minutes or until carrots are almost tender. Add squashes, cover and simmer 2 to 3 minutes until crisp tender. Stir in couscous, chick-peas and tomatoes. Cover, remove from heat and let stand 5 minutes. Stir in cilantro and parsley.
