Flavor up plain couscous with V8® 100% Vegetable Juice. Combined with garlic, mushrooms, zucchini and red bell pepper, this perfect side dish compliments any menu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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|canola oil||0 1/2 cups|
|onion||1.5 lb.||1 1/2 qt.|
|mushrooms||2 lb.||3 qt.|
|zucchini||2 lb.||1 qt.|
|red bell pepper||10 oz.||2 cups|
|dried thyme||2 tsp.|
|black pepper||0 1/2 tsp.|
|couscous||20 oz.||1 1/2 qt.|
|1. Heat oil in stockpot. Add garlic and cook until lightly browned.
2. Add onion, mushrooms, zucchini, red pepper, thyme and black pepper. Cook and stir for 5 minutes or until vegetables are tender-crisp.
3. Add vegetable juice. Heat to a boil. Remove from heat and stir in couscous. Cover and let stand for 5 minutes or until liquid is absorbed. Fluff before serving.CCP: Heat until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher. Portion mixture using 8 oz. ladle (1 cup).