SA020 - MEDITERRANEAN COUSCOUS 4 QT

Recipe Source: COOKB
  • 1
  • 4
  • Serving Measure: QUART
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 4 QUART
  • Nutrition Link: 80318
  • Food Category: Grains
  • HACCP: SALAD
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Yield Factors
    Green onion yield = 83%
    Olives, canned yield = 54%
    Pepper yield = 80%
    Garbanzo yield = 65%


    Cook couscous per package directions. Chill.

    Crumble feta.
    Drain and chill olives and beans.

  • Preparation Instructions:

    Combine cooked couscous, olives, red peppers, and green onions.


    In a separate bowl whisk together lemon juice, oil, and spices.

    Toss all ingredients together.

    Transfer to hotel pans. Cover, label, date.

    Keep cold per HACCP until transported.

  • Serving Instructions:

    Keep salad cold until use on salad bar.


    One recipe batch of 4 qts yields 32/0.5 cup servings 2 full salad bar 1/4 pans.


    Transfer salad to salad bar 1/4 pan and place on salad bar.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 11.25 Meat/Meat Alternative: 5.5 Calories: 3783.64
Dark Green: 0 Milk: 0 Sat. Fat: 7.64%
Red Orange: 2 Grains: 8 Sodium: 11825.93
Legumes: 7.375
Starchy: 0
Other: 1.875
Additional: 0
SA020 - MEDITERRANEAN COUSCOUS 4 QT

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