Couscous Salad from Restaurant Marrakesh
Olive oil for sauteeing
1/2 of a red onion
1 teaspoon chopped garlic
1/2 of a sweet red bell pepper
1/2 of a sweet green bell pepper
1/2 of a chopped zucchini
Salt and freshly ground pepper to taste
Nutmeg to taste
Cinnamon to taste
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces cooked plain couscous
2 tablespoons chopped fresh parsley
1/2 cup tangerine segments or mandarin orange segments
Mint sprig for garnish
Yield: 4 servings
In a large nonstick skillet, sautee 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.