Epcot'S Moroccan Pavilion'S Couscous Salad - cooking recipe

Ingredients

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)

Preparation

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.