Couscous

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2.8 ozElementary8 TbspElementaryN/A
Secondary2.8 ozSecondary8 TbspSecondaryN/A
Recipe Total Yield
Volume2 qt, 1 pt
Weight3.5 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary010
Secondary010
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Couscous1.5 lb1.5 lb1 qt
Salt, Kosher0.5 oz0.5 oz1 Tbsp
Vegetable Oil4 Tbsp2 oz4 Tbsp
WATERboiling1 qt

Method

  1. Make cous cous in 4-inch hotel pans in the following ratios:
  2. 5# cous cous
  3. 2.2 oz salt
  4. 2.5 gal water
  5. 1 cup vegetable oil
  6. Using the following method: Place couscous in pans, add salt and vegetable oil. Pour boiling water into the pan, mix well and cover with plastic wrap immediately.
  7. Allow couscous to rest and absorb the liquid for 30 minutes. Loosen and fluff with a fork.
  8. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  9. Reheat, covered, in a 350 degree oven to 165 degrees.

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:0.5
Weight Per Pan:7 lb
Items Per Pan:50
Elementary Serving Utensil:4 oz spoodle
Secondary Serving Utensil:4 oz spoodle
Elementary Cost per Serving:$0.13
Secondary Cost per Serving:$0.13