Epcot'S Moroccan Pavilion'S Couscous Salad

• 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)

1. In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
2. Season with salt, pepper, nutmeg and cinnamon.
3. Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
4. Toss vegetable mixture with couscous and pan juices.
5. Add parsley and gently fold in citrus segments.
6. Mound mixture onto a serving platter and garnish with mint.

olive oil, red onion, garlic, red sweet bell pepper, green bell pepper, zucchini, salt, nutmeg, cinnamon, olive oil, raisins, chickpeas, orange juice, couscous, parsley, tangerines, mint

Taken from www.food.com/recipe/epcots-moroccan-pavilions-couscous-salad-33229 (may not work)