VEGETABLE COUSCOUS

VEGETABLE COUSCOUS

Nutrition Facts

Serving Size
1 CUP
Amount Per Serving
Calories 245
% Daily Value
Total Fat 5g
8%
Saturated Fat 0.4g
2%
Cholesterol 0mg
0%
Sodium 154mg
6%
Total Carbohydrate 42g
14%
Dietary Fiber 3.6g
14%
Protein 7.8g
16%
Vitamin A 25%
Vitamin C 66%
Calcium 4%
Iron 6%
Total Time

35 min.

Serving & Size

1 CUP

Add To Pantry

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.

Recipe Yields:

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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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
V8® 100% Vegetable Juice
cans
canola oil 0 1/2  cups
garlic tbsp.
onion 1.5 lb. 1 1/2  qt.
mushrooms 2 lb. qt.
zucchini 2 lb. qt.
red bell pepper 10 oz. cups
dried thyme tsp.
black pepper 0 1/2  tsp.
couscous 20 oz. 1 1/2  qt.
Instructions
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).
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