Couscous

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	2.8 oz	Elementary	8 Tbsp	Elementary	N/A
Secondary	2.8 oz	Secondary	8 Tbsp	Secondary	N/A

Recipe Total Yield
Volume	2 qt, 1 pt
Weight	3.5 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	0	1	0
Secondary	0	1	0

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Couscous		1.5 lb	1.5 lb	1 qt
Salt, Kosher		0.5 oz	0.5 oz	1 Tbsp
Vegetable Oil		4 Tbsp	2 oz	4 Tbsp
WATER	boiling			1 qt

Make cous cous in 4-inch hotel pans in the following ratios:
5# cous cous
2.2 oz salt
2.5 gal water
1 cup vegetable oil
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.
Allow couscous to rest and absorb the liquid for 30 minutes. Loosen and fluff with a fork.
Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
Reheat, covered, in a 350 degree oven to 165 degrees.