Best Epcots Moroccan Pavilions Couscous Salad Recipes

Moroccan Couscous Salad image

Provided by Sommer Clary

Categories Moroccan

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Easy Couscous Salad image

Provided by Chef Dudo

Categories Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon mustard
1/2 teaspoon lemon, zest of
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup celery, chopped
1/2 cucumber, seeded and chopped
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
salt and pepper (to season)

Steps:

Bring stock to a boil in a heavy saucepan.
Stir in couscous.
Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
Mix well.
Transfer couscous to a large bowl.
Fluff with a fork.
Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
Mix gently.
Pour dressing over mixture and mix again.
Season with salt and pepper.
Can be served luke-warm or chilled.