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MEDITERRANEAN COUSCOUS

RECIPE DETAILS

Item ID: SA905

Batch Quantity: 1

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 CUP

Nutrition Link: 80122

Food Category: Grains

HACCP: SALAD

HACCP Process Category: Complex

Recipe Source: BVSD

RECIPE DETAILS

Item ID: SA905

Batch Quantity: 1

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 CUP

Nutrition Link: 80122

Food Category: Grains

HACCP: SALAD

HACCP Process Category: Complex

Recipe Source: BVSD

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%

Cook couscous per package directions. Chill.

Crumble feta.
Drain and chill olives and beans.

Preparation

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

Keep salad cold until use on salad bar.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

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

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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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