Prep Time: 15 Minutes
Cook Time: 30 Minutes
Equipment
- Chef’s knife/Cutting Board
- Measuring spoon and cup
- Mixing Bowl or Pan
- ½ size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Chicken, diced, cook
- Chicken Broth, Low Sodium, Fat-Free
- Couscous
- Basil, Fresh
- Feta Cheese, Crumbled
- Grape Tomatoes, Halved
- Lemon Juice, Fresh
- Lemon Grind, Grated
- Pepper, Black, Ground
- Salt
- Oil, Olive
Method
- Heat broth in the microwave on high for 3 to 5 minutes. Place couscous in a large bowl and stir in broth mixture. Cover and let stand for 5 minutes.
- If chicken is not already diced, dice chicken. Season chicken with oil, salt and pepper. Halve the grape tomatoes. Fluff couscous with a fork. Then, combine all ingredients in bowl and mix
- Transfer mixture to 1⁄2 size- 2” deep production pan, or bowl, cover and refrigerate until service. Serve cold. Optional: Cover with plastic wrap and aluminum foil. Place pan in Multigen for 55 minutes. Serve hot.
- Bulk (Hot): Remove from Multigen and serve with a side dish. Bulk (Cold): Portion into service dishes or leave inbulk for dining room service. Cold Plating (Hot): Plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service. Cold Plating (Cold): Plate alone or as a side dish. Place on the cold side of the tray prior to service
Garnish: Fresh Basil, chopped
Food Accompany: Any vegetable side