Epcot’s Moroccan Pavilion’s Couscous Salad Recipe
Welcome to my kitchen! As a chef, I love to bring the flavors of the world into my cooking. And today, I want to share with you one of my favorite recipes – the Epcot Moroccan Pavilion’s Couscous Salad Recipe.
If you’ve ever been to Epcot’s World Showcase, you know that the Morocco Pavilion is a must-visit destination. It’s a place where you can experience the sights, sounds, and flavors of the northern African country. And the Couscous Salad served at the Tangierine Cafe is one of the best dishes you’ll find there.
But you don’t have to travel to Walt Disney World to try this delicious salad. With my recipe, you can make it at home and impress your friends and family with your culinary skills. Trust me, they’ll be asking for seconds!
In this article, I’ll guide you through every step of making this flavorful salad, from the ingredients you’ll need to the perfect way to serve it. So, let’s get started and bring a taste of Morocco into your home kitchen!
Why You’ll Love This Recipe
If you’re looking for a refreshing and unique salad recipe that’s full of flavor, then you’ll absolutely love Epcot’s Moroccan Pavilion’s Couscous Salad Recipe. This salad is a perfect balance of sweet and savory with a variety of textures that will leave your taste buds wanting more.
One of the reasons why you’ll love this recipe is because of its versatility. Whether you’re in the mood for a light lunch or a side dish to complement your dinner, this salad is a perfect fit. It’s also a great dish to bring to a potluck or picnic since it’s easy to make and transport.
Another reason why you’ll love this recipe is because of its vibrant and colorful ingredients. The combination of tangerines, mandarin orange segments, parsley, chickpeas, raisins, zucchini, green and red sweet bell peppers, garlic, and red onion creates a beautiful and flavorful dish that’s sure to impress your guests.
But what really sets this salad apart is the unique blend of spices, including cinnamon and nutmeg, that are added to the couscous. These spices give the dish a warm and cozy flavor that’s perfect for cooler weather. Plus, the addition of olive oil and orange juice to the dressing adds a refreshing and tangy twist to the dish.
Overall, Epcot’s Moroccan Pavilion’s Couscous Salad Recipe is a must-try for anyone who loves a good salad. It’s a delicious and healthy way to add some variety to your meals and impress your guests with your culinary skills. So why not give it a try and see for yourself why this salad is one of the best Moroccan couscous salads out there?
Here are the ingredients you’ll need to make the Epcot Moroccan Pavilion’s Couscous Salad Recipe:
For the Salad:
- 2 cups couscous (Israeli or pearl)
- 1 can of chickpeas (15 oz), drained and rinsed
- 1/2 cup raisins
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint leaves
- 1/2 cup mandarin orange segments, drained
- 1/2 cup tangerines, peeled and segmented
- 1 small zucchini, chopped
- 1/2 green bell pepper, chopped
- 1/2 red sweet bell pepper, chopped
For the Dressing:
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon season salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 1/2 small red onion, finely chopped
Note: You can find most of these ingredients at your local grocery store. However, if you’re having trouble finding some of them, you can check at a specialty food store or online.
The Recipe How-To
Now, let’s get to the exciting part – cooking the Epcot’s Moroccan Pavilion’s Couscous Salad Recipe!
- 1 tablespoon of olive oil
- 1/2 of a red onion, chopped
- 2 cloves of garlic, minced
- 1/2 of a green bell pepper, chopped
- 1/2 of a red sweet bell pepper, chopped
- 1 zucchini, chopped
- 1 teaspoon of season salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cinnamon
- 1 1/2 cups of Israeli couscous
- 2 cups of chicken or vegetable broth
- 1 tablespoon of olive oil
- 1/2 cup of raisins
- 1 can of chickpeas, drained and rinsed
- 1/2 cup of mandarin orange segments
- 1/4 cup of chopped parsley
- 1/4 cup of orange juice
- Salt and pepper, to taste
Heat a large nonstick skillet over medium-high heat.
Add 1 tablespoon of olive oil to the pan, and then add the chopped red onion, minced garlic, chopped green bell pepper, chopped red sweet bell pepper, and chopped zucchini. Sauté for 5-7 minutes, or until the vegetables are tender.
Season the vegetables with 1 teaspoon of season salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cinnamon. Mix well and cook for an additional minute.
Add the Israeli couscous to the pan and toast it for 1-2 minutes.
Pour in the chicken or vegetable broth and 1 tablespoon of olive oil.
Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the couscous is tender and the liquid is absorbed.
Remove the pan from the heat and fluff the couscous with a fork.
Add the raisins, chickpeas, mandarin orange segments, chopped parsley, and orange juice to the couscous mixture.
Season with salt and pepper to taste.
Serve the couscous salad hot or cold, garnished with a mint sprig and extra orange segments, if desired.
This recipe serves 6-8 people, making it the perfect dish for a family gathering or a potluck with friends. Enjoy!
Substitutions and Variations
One of the best things about this couscous salad recipe is that it’s very versatile, so you can make a few substitutions and variations to suit your taste preferences or dietary needs. Here are some ideas to get you started:
– Israeli Couscous: If you can’t find regular couscous, you can use Israeli couscous instead. It has a slightly chewier texture and a nuttier flavor. You’ll need to adjust the cooking time and liquid ratios according to the package instructions.
– Pearl Couscous: Another alternative to regular couscous is pearl couscous. It’s larger and rounder than regular couscous, and it has a similar texture to pasta. You’ll need to adjust the cooking time and liquid ratios according to the package instructions.
– Dried Fruit: If you don’t have raisins on hand, you can use other types of dried fruit, such as cranberries, apricots, or figs. Just make sure to chop them into small pieces so they blend well with the couscous salad.
– Vegetables: You can add or substitute other vegetables to the salad, such as cucumber, cherry tomatoes, or roasted eggplant. Just make sure to dice or chop them into small pieces so they mix well with the couscous.
– Chickpea Salad: If you want to add more protein to the salad, you can make a chickpea salad to go with it. Just mix canned chickpeas with diced red onion, chopped parsley, lemon juice, and olive oil. Season with salt and pepper to taste.
– Dressing: If you prefer a different dressing for the salad, you can use orange juice and olive oil instead of lemon juice, or add some honey or maple syrup for sweetness.
With these substitutions and variations, you can create your own version of the Epcot Moroccan Pavilion’s Couscous Salad Recipe and make it your own.
Serving and Pairing
This couscous salad is a versatile dish that can be served as a side or a main course. It pairs well with a variety of proteins, such as grilled chicken, lamb, or fish. You can also add some extra chickpeas to make it a heartier vegetarian option.
To add some extra freshness and color, garnish with a mint sprig or some chopped parsley. The tangerines and mandarin orange segments give this salad a bright, citrusy flavor that is perfect for a hot day.
For a complete meal, serve the Moroccan pavilion couscous salad with some pita bread or naan. The bread will not only soak up the flavors of the salad but also give you the perfect opportunity to scoop up all the tasty bits.
This salad is also a great dish to bring to a potluck or picnic. The flavors will hold up well whether it is served hot or cold. Plus, it is a crowd-pleaser that will have everyone asking for the recipe.
For wine pairing, try a light and refreshing white wine such as a Sauvignon Blanc or a Pinot Grigio. The acidity of the wine will complement the citrus in the salad and cut through the richness of the olive oil.
Overall, this couscous salad is a delicious and healthy addition to any meal. With its bright colors and flavors, it is sure to impress your guests and leave them wanting more.
Make-Ahead, Storing and Reheating
One of the great things about Epcot’s Moroccan Pavilion’s Couscous Salad Recipe is that it can easily be made ahead of time and stored for later use. This makes it a perfect recipe for busy weeknights or for serving at a potluck or dinner party.
To make ahead, cook the couscous according to the recipe instructions and allow it to cool completely. Then, mix in the remaining ingredients and store in an airtight container in the refrigerator for up to 3 days.
When reheating, allow the salad to come to room temperature before serving. If it seems a bit dry, you can add some extra olive oil or orange juice to moisten it up again.
If you happen to have any leftovers, you can store them in the refrigerator for up to 3 days. Just be aware that the texture may change a bit as the flavors meld together.
Overall, this recipe is very versatile and can be served hot or cold, making it a great option for any occasion. So go ahead and make a big batch to enjoy throughout the week!
Tips for Perfect Results
Preparing the perfect couscous salad can be a daunting task, but don’t worry, I’ve got you covered. Here are some tips that will help you achieve perfect results every time:
Firstly, make sure to use a large nonstick skillet when sautéing the onion, garlic, sweet bell peppers and zucchini in olive oil. A nonstick skillet will ensure that the vegetables cook evenly and that they don’t stick to the pan.
Secondly, season the vegetables with salt, pepper, nutmeg and cinnamon. These spices will help to bring out the flavors of the veggies and give the dish a unique taste.
Next, add 1-2 cups of Israeli couscous to the skillet and sauté it with the vegetables for a few minutes until lightly browned. Israeli couscous is larger than regular couscous and has a chewier texture, which makes it perfect for this salad.
For a burst of citrus flavor, add some mandarin orange segments or tangerines to the salad. You can also try using moroccan oranges for a more authentic flavor.
To add some protein to the salad, toss in some chickpeas. They are a great source of protein and will help to make the salad more filling.
For some sweetness, add some raisins or dried fruit to the salad. They will also add some texture and flavor to the dish.
Lastly, don’t forget to dress the salad with olive oil and fresh parsley. This will help to bring all the flavors together and give the dish a fresh taste.
Follow these tips and you’ll have a delicious Moroccan couscous salad that will impress your guests every time.
Now that we’ve covered all the nitty-gritty details of this Epcot’s Moroccan Pavilion’s Couscous Salad recipe, let’s address some frequently asked questions to help you achieve perfect results every time. From ingredient substitutions to cooking tips and tricks, these FAQs will help you troubleshoot any issues you may encounter along the way. Let’s get started!
What is the traditional Moroccan dish couscous made of?
Moroccan cuisine is incomplete without the beloved dish known as couscous, or smida as we call it. Made from durum wheat semolina flour, these tiny balls are cooked in large quantities and traditionally served on Fridays, a significant day in Moroccan culture.
What is couscous salad made of?
In this recipe, we’ll be using Israeli couscous, also known as pearl couscous, as the base for a flavorful and fresh salad. We’ll be adding in some aromatic garlic powder, as well as a whole garlic clove and shallot for added depth of flavor. The salad will also feature juicy cherry tomatoes, fragrant fresh dill and mint, peppery baby arugula, and tangy feta cheese crumbles. Get ready for a dish that’s bursting with flavor!
How long does couscous salad keep in the fridge?
When it comes to keeping Israeli couscous salad fresh, it’s best to store it in an airtight container in the fridge for no more than five days. However, I don’t recommend freezing the salad itself as it can cause the vegetables to lose their texture and become mushy. If you do have leftover cooked couscous, it can be frozen in a freezer-safe container for up to three months.
Do you serve couscous hot or cold?
Couscous is a versatile and adaptable dish that can be enjoyed in various ways, whether served as a standalone starter, a side dish or added to other recipes. It is a simple dish that can be served hot or cold and can be incorporated into soups, salads and stews to add flavor and texture.
So there you have it, my recipe for Epcot’s Moroccan Pavilion’s Couscous Salad. I hope you’ll give it a try and experience the rich and exotic flavors of northern Africa. This dish is perfect for any occasion, whether it’s a family dinner or a gathering with friends. It’s healthy, filling, and packed with nutrients, making it a great choice for those who are health-conscious.
Not only is this recipe delicious, but it’s also easy to make and customizable to your taste. You can add or substitute ingredients based on your preferences, and the end result will still be a flavorful and satisfying dish. So why not give it a try and see for yourself?
I believe that food is not just about nourishment, it’s also about connecting with different cultures and experiencing new flavors. This recipe is a great way to embrace the rich and diverse culture of Morocco and expand your culinary horizons. So, head to the kitchen and start cooking! I promise you won’t be disappointed.
Epcot’s Moroccan Pavilion’s Couscous Salad Recipe
- 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
- 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)
- 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.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.