Turkey Couscous with Cranberries
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
