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As you may have read in my previous post, I am hosting Food N’ Flix this month! The film I chose is Secondhand Lions, and I am so excited to see what kinds of recipes everyone creates inspired by one of my favorite movies.
As I was thinking about what to cook after watching the movie, I was inspired by the flashback scenes to Morocco. These scenes are some of the most exciting and exotic in the movie, and I love how food can transport us to places where we might never step food in person. I don’t know much about Moroccan food, but I do love the Morocco pavilion at EPCOT, and I started thinking about the food at the restaurants there. I remembered a yummy couscous salad they serve there, and I decided to recreate that recipe, with a little bit of a twist.
I modified this bell pepper couscous recipe, and to make it a bit more reminiscent of the movie, I added corn! I know that makes this dish not very authentic, but I felt like I couldn’t very well make a recipe inspired by Secondhand Lions without including corn. “Corn, corn, corn…Nothin’ but corn.”
The best part about this couscous recipe is that you can eat it hot or cold!
Moroccan Couscous Recipe - Inspired by Secondhand Lions
- 2 Tbsp. olive oil
- 2 cloves garlic minced
- 2 1/2 cups water
- 1 tsp. onion powder
- 2 bell peppers diced
- 1/2 cup frozen corn kernals
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. oregano dried
- 2 cups couscous
- lemon slices
Heat the olive oil in a pot on medium heat.
Add the minced garlic, and cook it in the oil for about 2 minutes.
Add the water, bell peppers, corn, onion powder, salt and pepper, and oregano to the pot, and boil for 5 minutes.
Add the couscous, cover the pot, take it off the heat, and let it sit for 5 minutes.
Fluff with a fork, and garnish with lemon slices.
Serve hot or cold, and squeeze the juice from the lemon slices on top of the couscous before eating.