I have the Couscous Salad & Hummus recipes.
Deb
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
Hummus
from Morocco
10 oz garbanzo beans
1 garlic clove, quartered
1 1/3 Tbl sesame tahini
1 Tbl lemon juice
salt
Put garbanzo beans with one third of the liquid from the beans in food processor or blender. Add remaining ingredients and process until smooth. Add additional salt and lemon juice if desired. Serves 4.
