Here is another EPCOT copy cat recipe. What can I say? We love all of the sophisticated foreign flavors there. The unique twists on everyday recipes are right up our alley. This dish is another great one from the Morocco section of Epcot. It's a wonderful citrus salad. Its delightful warm, but also great served cold as leftovers the next day. 

Ingredients: 
1 cup uncooked pearled couscous 
1/2 red onion, diced
1/4 cup raisins 
1/2 cup chickpeas 
1 cup orange juice
2 tablespoons fresh parsley, chopped
1/4 cup mandarin orange segments 
salt and pepper to taste
nutmeg to taste
cinnamon to taste 
1 tablespoon butter 
1/4 tsp slivered almonds. 

Directions: 
Boil your couscous in 1 1/4 cups water with some olive oil and salt until all liquid is absorbed (about 6-8 minutes). While that is cooking, add some oil to a pan and saute your onions, garlic, and a sprinkle of cinnamon, nutmeg, salt, & pepper. When your onions begin to soften, add your raisins, chickpeas, and orange juice. Simmer and allow to thicken. When your cous cous is ready, mix that with the orange juice liquid. Add your orange segments, parsley, and adjust seasoning as needed. Top with almonds. 

You can eat this warm as is and its delightful. If serving cold the next day, adding a few cucumber pieces adds a nice crunch. These exotic flavors are unique, cheerful, and oh so tasty. We hope you enjoy this salad as much as we do! 

I love a good one pan meal. I also love a good one pan meal that is low in fat and full of good for you vegetables. This meal received my "wow babe, this is delicious" seal of approval from my husband. It has a great tang from the mustard, peas and carrots similar to one of our favorite shrimp dishes at a great restaurant, and filling protein and carbs. It comes together in just a few minutes and you will be happy to welcome this easy dish into your repertoire. 

Ingredients: 

1 tablespoon butter

30-40 count medium shrimp

1 tablespoon olive oil

2 tablespoons dijon mustard

5 cloves garlic, minced

2 leeks, cleaned/diced

1 large carrot, shredded

1 cup frozen peas

1 1/4 cup israeli pearled cous cous

lavender salt

fresh cracked pepper

2 cups water, boiled

Directions: 

Melt your butter, add your shrimp, salt and pepper them. Saute your shrimp for 3-4 minutes until just barely pink all the way through. Set aside. In your same skillet add you olive oil, leeks, carrots, mustard, and garlic. Salt and pepper them and saute until soft and cooked through, about 5 minutes. While your vegetables are cooking, boil 2 cups of water. When the vegetables are soft, add your peas and cous cous to the pan. Dump your water over the top them, turn off your heat source, cover, and let sit 7-8 minutes until the cous cous has plumped. Season with lavender salt and pepper and return the shrimp to the dish. 

Simple, healthy, filling, and delicious. Hope you enjoy this quick one pot meal.