RECIPE DETAILS
Item ID: SA020
Serving Description: 1/2 Cup
Food Category: Salads
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SA020
Serving Description: 1/2 Cup
Food Category: Salads
HACCP Process Category: Complex
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%
1. Cook couscous
a. Bring water to 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 per HACCP procedures.
2. Crumble feta.
3. Drain and chill olives and beans.
4. Wash and slice green onions.
5. Wash and small dice red peppers.
Preparation
1. Combine cooked couscous, olives, red peppers, and green onions.
2. In a separate bowl whisk together lemon juice, oil, and spices.
3. Toss all ingredients together.
4. Keep cold per HACCP until service.
Serving
Serving = 1/2 cup
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 1 | Calories: 70.23 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 11.46% | |
| Red Orange: 0 | Grains: 0 | Sodium: 256.81 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
