Best 3 Epcots Moroccan Pavilions Couscous Salad Recipes

Embark on a culinary journey to the heart of Morocco with this exploration of the tantalizing flavors and vibrant ingredients found in the Moroccan Pavilion's Couscous Salad at Epcot. Experience the authentic taste of this beloved dish, a symphony of textures and spices that reflects the rich culinary heritage of Morocco. From the fluffy couscous, infused with aromatic broth and studded with tender vegetables, to the zesty blend of herbs and spices, this salad captures the essence of Moroccan cuisine. Join us as we uncover the secrets behind this delectable dish, providing step-by-step guidance and insightful tips to recreate the magic of the Moroccan Pavilion's Couscous Salad in the comfort of your own kitchen.

Let's cook with our recipes!

MOROCCAN COUSCOUS SALAD

Moroccan Couscous Salad image

This easy and flavor-packed Moroccan Couscous Salad is vibrant, colorful, and fresh. Made with tender couscous, roasted veggies, chickpeas, raisins, carrots, parsley, almonds, and a delicious cumin and coriander spiced dressing.

Provided by Tania

Categories Salad Side Dish

Time 45m

Number Of Ingredients 22

Ingredients

1 1/2 cups couscous ((not Israeli couscous))
1 tablespoon olive oil
1 3/4 cups chicken or vegetable broth
1/2 teaspoon ground turmeric
1/2 cup raisins
1 red bell pepper, diced
2 cups diced eggplant
1 small red onion, diced
1 medium zucchini, diced
4 cloves garlic, minced
Olive oil
Salt and pepper
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
2 medium carrots, grated ((use a box grater))
1 can (14 oz) chickpeas, drained and peeled ((see note below))
1/2 cup chopped Italian parsley, plus more if desired
1/2 cup slivered almonds

Steps:

Preheat oven to 450 degrees F.
Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

EPCOT'S MOROCCAN PAVILION'S COUSCOUS SALAD

Epcot's Moroccan Pavilion's Couscous Salad image

Make and share this Epcot's Moroccan Pavilion's Couscous Salad recipe from Food.com.

Provided by Miss Annie

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

olive oil, for sauteing
1/2 red onion, chopped
1 teaspoon chopped garlic
1/2 red sweet bell pepper, chopped
1/2 green bell pepper, chopped
1/2 chopped zucchini
salt & freshly ground black pepper
nutmeg
cinnamon
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces couscous, cooked
2 tablespoons parsley, minced
2 cups tangerines or 2 cups mandarin orange segments
mint sprig (to garnish)

Steps:

In a large nonstick skillet, saute 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.

MOROCCAN COUSCOUS SALAD

Moroccan Couscous Salad image

Couscous is a staple in Moroccan cuisine. This is a very simple couscous recipe which incorporates some fresh and light Moroccan flavors.

Provided by Sommer Clary

Categories Moroccan

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup couscous
1/2 cup chicken stock
1 teaspoon olive oil
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
2 green onions, thinly sliced
1/4 cup parsley
1/2 orange, peeled and cut into chunks
1 tablespoon fresh lemon juice
salt and freshly ground black pepper, to taste

Steps:

Bring chicken stock to a boil and stir in the couscous. Cover and remove from heat; allow to stand for 5 minutes.
In a separate bowl, mix together the orange juice, lemon juice, Dijon mustard, thyme, onions, parsley and oranges. Fluff couscous with a fork and mix well with the other ingredients. Season with salt and pepper, if necessary.

Nutrition Facts : Calories 90, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.9, Sodium 61.8, Carbohydrate 15.8, Fiber 1.5, Sugar 2.6, Protein 3.1

Tips:

For the best flavor, use fresh, ripe vegetables.
If you can't find pearl couscous, you can use Israeli couscous or regular couscous.
If you don't have any saffron, you can use turmeric instead.
If you want a spicier salad, add a pinch of cayenne pepper.
The salad can be served warm or cold.
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Moroccan couscous salad is a delicious and easy-to-make dish that is perfect for a summer barbecue or potluck. It is also a healthy and nutritious meal that is packed with flavor. The combination of sweet and savory ingredients, such as the raisins, almonds, and honey, makes this salad a truly unique and unforgettable dish. So next time you are looking for a new and exciting salad to try, give this Moroccan couscous salad a try. You won't be disappointed!