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1/2 cup olive oil
1 pound green onion, sliced
6 ounces red bell pepper, julienne
2 tablespoons minced garlic
2 tablespoons paprika
3 quarts water
1/4 cup lemon juice
8 ounces tomato paste
8 ounces pimiento, chopped
1/2 teaspoon crushed red pepper
1 tablespoon salt
3 pounds quick cooking couscous
Servings: 50
1. Sauté vegetables in oil in a steam-jacketed kettle or stockpot until tender-crisp.

2. Add paprika and cook for 1 minute.

3. Add water, juice, tomato paste, pimiento, and spices to sautéed vegetable mixture. Bring to a rolling boil.

4. Add couscous to mixture and stir. Cover, turn off heat. Let stand 5 minutes. Stir to fluff.
 
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