1 pound margarine
12 ounces green onions, cut into 1-inch lengths
56 ounces red bell peppers, 1/4-inch dice
88 ounces canned black beans, drained and rinsed
4 3/4 quarts water
5 ounces vegetable base (see notes)
1 1/2 cups fresh lime juice
5 pounds instant couscous
1 ounce parsley, chopped
Servings: 50
1. Sauté onion and bell pepper just until soft, using a stock pot or steam-jacketed kettle.
2. Stir beans, water, vegetable base, and lime juice into sautéed vegetables. Bring to a rolling boil.
3. Add couscous to liquid and stir. Turn off heat. Cover and let stand 5 minutes. Stir to fluff.
4. Sprinkle parsley over each pan or stir into couscous.
Chicken base can be substituted for vegetable base. Depending on the base used, salt may need to be added.
12 ounces green onions, cut into 1-inch lengths
56 ounces red bell peppers, 1/4-inch dice
88 ounces canned black beans, drained and rinsed
4 3/4 quarts water
5 ounces vegetable base (see notes)
1 1/2 cups fresh lime juice
5 pounds instant couscous
1 ounce parsley, chopped
Servings: 50
1. Sauté onion and bell pepper just until soft, using a stock pot or steam-jacketed kettle.
2. Stir beans, water, vegetable base, and lime juice into sautéed vegetables. Bring to a rolling boil.
3. Add couscous to liquid and stir. Turn off heat. Cover and let stand 5 minutes. Stir to fluff.
4. Sprinkle parsley over each pan or stir into couscous.
Chicken base can be substituted for vegetable base. Depending on the base used, salt may need to be added.
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