Recipe Source: BVSD
  • 1
  • 1/2
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 CUP
  • Nutrition Link: 80122
  • Food Category: Grains
  • HACCP Process Category: Complex


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.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 0 Calories: 118.24
Dark Green: 0 Milk: 0 Sat. Fat: 7.64%
Red Orange: 0 Grains: 0.25 Sodium: 369.56
Legumes: 0.125
Starchy: 0
Other: 0
Additional: 0

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