Mediterranean Couscous
Servings : 25 Portions
Calories : 45kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spoon or Fork
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 500 gm Couscous
- 400 ml Water
- 90 gm Onions fresh, diced
- 12 gm Garlic fresh, minced
- 250 gm Roma Tomatoes fresh, diced
- 190 gm Feta Cheese crumbled
- ¾ tsp Salt
- 30 ml Apple Cider Vinegar
- 20 ml Parsley fresh, finely chopped
Instructions
- Wash tomatoes and parsley. Peel onion and garlic. Dice tomatoes and onion. Finely mince garlic. Finely chop parsley and set aside.
- Combine all ingredients except for the chopped parsley. Transfer to ½ size- 2” deep production pans that have been prepared with nonstick spray (or coated with butter). Cover with plastic wrap and aluminum foil.Place pan in Multigen for 30 minutes.
- Remove from Multigen and fluff with a fork.Serve Cold.
- Bulk: Portion into service dishes or leave in bulk for dining room service.Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service.
- Garnish: Finely chopped parsley or finely diced tomatoesFood Accompany: Any appropriate entrée, such as chicken or fish
Notes
