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! 

Here is another delicious salad that comes directly from Peggy's recipe book. I love citrus salads. There is something about the sweet dressing that meets the savory crunch in this salad that will just make your taste buds sing. 

Salad Ingredients: 
1 large head red leaf lettuce
1 red onion thinly sliced
2 oranges peeled and thinly sliced
1 small jicama peeled and cut into julienne slices
4 oz sliced almonds
3 tbs. sugar

Dressing Ingredients: 
1/2 tsp grated orange peel
1/2 cup fresh orange juice
2 tbs red wine vinegar
1/2 cup vegetable oil
2 tbs sugar
1 tbs dry italian seasoning mix

Place your first 4 ingredients in a salad bowl, chill. In a skillet, sprinkle sugar over almonds. Cook over medium heat until almonds are coated and sugar is dissolved. Let cool. Mix dressing ingredients in a jar, chill. Pour over salad dressing. Sprinkle with almonds. Toss and serve. Serves 6-8. 

Please don't look too closely at my photos of this. I took the picutres before I added the red onion and almonds to the salad. They not only add delicious flavor and crunch, but that add lots of color too, making this salad very beautiful. The flavor profile on this is wonderful. Even non salad lovers will enjoy this salad. You can even make it a main dish by adding cooked chicken or topping it with crunchy chinese noodles. 

Bon Apetite!