Name: Turkey Couscous with Cranberries
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 750 gm Turkey (cooked, diced); 45 ml Olive Oil; 250 gm Couscous (dry); 3 gm Cinnamon; 188 ml Water; 120 gm Chickpeas (canned, drained); 75 gm Dired Cranberries; 125 gm Onion (fresh, finely diced); 3 gm Nutmeg; 5 gm Salt; 3 gm Black Pepper

Print Recipe

Turkey Couscous with Cranberries

Prep Time10

Cook Time55

Total Time1 5

Course : Entree

Servings : 25 Portions

Calories : 160kcal

Equipment

Measuring Cups
Strainer
Mixing Bowl
Chef's Knife
Cutting Board
1/2 size - 2" Deep Production Pans
Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients

750 gm Turkey cooked, diced
45 ml Olive Oil
250 gm Couscous dry
3 gm Cinnamon
188 ml Water
120 gm Chickpeas canned, drained
75 gm Dired Cranberries
125 gm Onion fresh, finely diced
3 gm Nutmeg
5 gm Salt
3 gm Black Pepper

Instructions

Finely dice the onion and drain and clean chickpeas.
Add all ingredients together except for the water into bowl and mix together.
Place into a ½ 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.
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