Mediterranian Vegetable Cous Cous
Ingredients:
24 oz. |
Shallots, minced |
2 oz. |
Lemon zest, chopped |
1/4 oz. |
Ground Cinnamon |
1/4 oz. |
Ground All spice |
1/4 oz. |
Ground Cumin |
1/4 oz. |
Ground Coriander |
1/4 oz. |
Anise seed |
|
Salt and Pepper to taste |
10 cups |
Chicken stock |
10 cups |
Cous Cous dry |
14 oz. |
Red Onions, small diced |
11 oz. |
Carrots, small diced |
12 oz. |
Fennel, small diced |
8 oz. |
Red Bell Peppers, small diced |
8 oz. |
Yellow Bell Peppers, small diced |
2 oz. |
Garlic, chopped |
Method:
- Saute the shallots, garlic, fennel, onions, red and yellow peppers and carrots in olive oil until onions are translucent
- Add the chicken stock and spices and bring to a simmer
- Pour the Cous Cous into the pan
- Stir well and cover tightly
- Allow to sit for 5 minutes
- Fluff with a fork
- Cool, label, date and rotate.
Source: Chef Keith Hammerich, CCSF
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