Green onion yield = 83%Olives yield = 54%Pepper yield = 80%Garbanzo yield = 65%Cook couscous per package directions. Chill.Crumble feta.Drain and chill olives and beans.
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.
Keep salad cold until use on salad bar.One recipe batch of 2 qts yields 16/0.5 cup servings.
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