RECIPE DETAILS
Item ID: 1978017
Serving Size: ½ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Salads
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1978017
Serving Size: ½ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Salads
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Green onions, sliced: 83%
- Olives, canned, drained: 54%
- Red bell peppers, diced: 80%
- Garbanzo beans, canned, drained: 65%4‘
Pre-Preparation
- Wash all produce thoroughly under running water.
- Cook couscous:
a. Bring water to a rolling boil.
b. Add couscous, stir, and cover.
c. Remove from heat and let stand for 5 minutes.
d. Fluff with a fork.
e. Divide into small batches in shallow hotel pans or sheet pans.
f. Cool according to HACCP procedures. - Crumble feta.
- Drain, rinse (if desired), and chill olives and garbanzo beans.
- Slice green onions.
- Small dice red bell peppers.
Preparation
- In a large bowl, combine cooked couscous, olives, red peppers, green onions, and garbanzo beans.
- In a separate bowl, whisk together lemon juice, oil, and spices.
- Pour dressing over the salad and toss until evenly coated.
- Hold cold until service at 41°F or less.
Serving
Serving = 1/2 cup
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 124.31 kcal |
| Total Fat | 5.79 gm |
| Saturated Fat | 1.37 gm |
| Trans Fat | 0.00* gm |
| Sodium | 382.64 mg |
| Carbohydrates | 14.38 gm |
| Fiber | 3.52 gm |
| Sugars | 0.57* gm |
| Added Sugars | 0.00* gm |
