VEGETABLE COUSCOUS

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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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

Yields

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.

Nutrition Facts

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%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil 0 1/2  cups
garlic, peeled, minced tbsp.
onion, chopped 2 lb. 1 1/2  qt.
mushrooms, sliced 2 lb. qt.
zucchini, grated 2 lb. qt.
red bell pepper, chopped 10 oz. cups
dried thyme, leaves, crushed tsp.
black pepper, ground 0 1/2  tsp.
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice, 46 oz container cans
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).
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