Turkey Couscous with Cranberries

Prep Time: 10 Minutes
Cook Time: 55 Minutes

Equipment

• Measuring spoon and cup
• Chef’s knife/Cutting Board
• Strainer
• Mixing Bowl
• ½ size- 2” deep production pans
• Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart

Ingredients

• Turkey, diced, cooked
• Oil, Olive
• Couscous (dry)
• Cinnamon
• Water
• Chickpeas, canned and drained
• Cranberries, dry
• Onion, finely diced
• Nutmeg
• Salt
• Pepper, Black, Ground

Method

1. Finely dice the onion and drain and clean chickpeas
2. Add all ingredients together except for the water into bowl and mix together
3. Place into a ó size-2” deep production pan add the water and cover with plastic wrap and aluminum foil. Place pan in Multigen for 55 minutes to cook.
4. Bulk: remove from Multigen and serve with a side dish. Cold Plating: Place in a casserole dish from step #2 and cover and place in retherm prior to service to heat (for best results place some water to cook the couscous)

   Food Accompany: Any vegetable side