Mediterranean Pearled Couscous Salad - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used

Ingredients:

Yield: 26 servings

A 1-cup serving provides 0.75 oz. eq. grain, ¼ cup red/orange vegetable, 1.25 oz. eq. meat/alt.

  • ½ c. lemon juice
  • 2 t. oregano, dried
  • ¼ c. olive oil
  • 1½ T. kosher salt
  • ½ t. black pepper
  • 1½ lbs. InHarvest Whole Wheat Pearled Couscous
  • 8 c. chickpeas, cooked
  • 2 c. black olives, sliced
  • 4 c. red bell pepper, seeded, diced
  • 1 c. scallions, thinly sliced
  • 1 c. feta cheese, crumbled
     

Directions:

  1. Combine lemon juice, oregano, oil, salt and pepper in a bowl.
  2. Cook InHarvest Whole Wheat Pearled Couscous according to package instructions.
  3. Cool couscous completely on a sheet pan.
  4. Combine couscous, chickpeas, olives, bell pepper, scallions, feta cheese and reserved dressing. Toss well.

Nutrition Facts
Per serving: 221 cal., 9 g pro., 35 g carb., 7 g fiber, 6 g fat, 1 g sat. fat, 5 mg chol., 488 mg sod.