Moroccan Citrus Cous Cous Salad

Here is another EPCOT copy cat recipe. What can I say? We love all of the sophisticated foreign flavors there. The unique twists on everyday recipes are right up our alley. This dish is another great one from the Morocco section of Epcot. It's a wonderful citrus salad. Its delightful warm, but also great served cold as leftovers the next day. 

1 cup uncooked pearled couscous 
1/2 red onion, diced
1/4 cup raisins 
1/2 cup chickpeas 
1 cup orange juice
2 tablespoons fresh parsley, chopped
1/4 cup mandarin orange segments 
salt and pepper to taste
nutmeg to taste
cinnamon to taste 
1 tablespoon butter 
1/4 tsp slivered almonds. 

Boil your couscous in 1 1/4 cups water with some olive oil and salt until all liquid is absorbed (about 6-8 minutes). While that is cooking, add some oil to a pan and saute your onions, garlic, and a sprinkle of cinnamon, nutmeg, salt, & pepper. When your onions begin to soften, add your raisins, chickpeas, and orange juice. Simmer and allow to thicken. When your cous cous is ready, mix that with the orange juice liquid. Add your orange segments, parsley, and adjust seasoning as needed. Top with almonds. 

You can eat this warm as is and its delightful. If serving cold the next day, adding a few cucumber pieces adds a nice crunch. These exotic flavors are unique, cheerful, and oh so tasty. We hope you enjoy this salad as much as we do!