|
|
Confetti Couscous
Adapted by Meghan George-Nichols, RD, CLC
|
|
Ingredients |
25 Portions |
50 Portions |
Whole Grain Couscous |
14 oz |
28 oz |
Water, boiling |
4 cups |
8 cups |
Olive oil #1 |
1/4 cup |
1/2 cup |
Canned tomatoes, diced & drained |
12 oz |
24 oz |
Canned garbanzo beans, drained |
1 lb |
2 lb |
Cucumber, diced |
1/2 lb |
1 lb |
Parsley, chopped |
1/2 cup |
1 cup |
Olive oil #2 |
1 cup |
2 cups |
Lemon Juice |
1/4 cup |
1/2 cup |
Dijon mustard |
1/2 Tbsp |
1 Tbsp |
Garlic, minced |
1/2 Tbsp |
1 Tbsp |
Salt, kosher |
1/2 tsp |
1 tsp |
Directions
In a full size, 4-inch hotel pan, add couscous & olive oil to boiling water and stir to combine. Cover the pan with a tight lid or plastic wrap and allow to sit for 15 minutes.
While the couscous steams, mix the canned tomatoes and garbanzo beans in a large bowl. Add the diced cucumbers and chopped parsley. Mix to combine ingredients.
In a separate bowl, whisk together remaining olive oil, lemon juice, mustard, minced garlic and salt. If making large quantities, you may want to use the immersion blender to combine.
Toss the vegetables with the dressing.
Fluff the couscous using a large fork or perforated spoon. Add the vegetable mixture to the couscous, mixing gently. Do not over mix or it will become mushy. Serve immediately.
This recipe is easy to serve family style.
CACFP Crediting:
Each serving meets the bread/bread alternative requirement and 1/4 cup of the fruit/vegetable requirement for lunch or supper for children 3-5 years of age.
Miss Meghan's serving suggestion to make a complete meal -
Add 3/4 cup of non-fat milk, 1/4 cup watermelon and 1.5 ounces baked chicken breast. Enjoy!
|
|
|
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
(1) Mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
Washington, D.C. 20250-9410;
(2) Fax: (202) 690-7442; or
(3) Email: program.intake@usda.gov.
This institution is an equal opportunity provider, employer and lender.
|
|
Contact Info for CACFP
Colorado Department of Public Health and Environment
Child and Adult Care Food Program
4300 Cherry Creek Drive South
Denver, CO 80246
P 303-692-2330 F 303-756-9926
|
|
|
|
|
|
|
|