RECIPE DETAILS
Item ID: SA020
Serving Description: 1/2 Cup
Food Category: Salads
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SA020
Serving Description: 1/2 Cup
Food Category: Salads
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yield Factors:
Green onion yield = 83%
Olives, canned yield = 54%
Pepper yield = 80%
Garbanzo yield = 65%
1. Cook couscous per package directions. Chill.
2. Crumble feta.
3. Drain and chill olives and beans.
4. Slice green onions.
5. Small dice red peppers.
Preparation
1. Combine cooked couscous, olives, red peppers, and green onions.
2. In a separate bowl whisk together lemon juice, oil, and spices.
3. Toss all ingredients together.
If preparing ahead or sending out:
4. Transfer to hotel pans. Cover, label, and date.
Keep cold per HACCP until transported or service.
Serving
Serving = 1/2 cup
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 1 | Calories: 72 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 13.06% | |
Red Orange: 0 | Grains: 0 | Sodium: 257.07 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.