| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 64 | oz | Garlic, onion, gluten (wheat) | ||
| Portions: | 1.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Extra-virgin olive oil | 5.00 | 10.00 | 15.00 | |||
| Israeli cous cous | 1 | 2 | 3 | |||
| Garlic, minced | 1.00 | 2.00 | 3.00 | |||
| Onion, small diced | 1 | 2 | 3 | |||
| Cayenne, whole | 0.13 | 0.25 | 0.38 | |||
| Chicken broth | 2 | 8.00 | 5 | 7 | 8.00 |
Carefully measure and prepare all ingredients as shown
Heat a suitable pot over high heat, then add the oil and cous cous. Cook, stirring, until the cous cous begins to turn golden brown, then add the garlic. Cook the garlic until it begins to brown, then add the onions. Cook, stirring occasionally, until the onions become soft and translucent.
Add the cayenne, water and chicken broth, and bring to a boil. Season lightly with salt and black pepper. Reduce to a slow simmer, cover, and cook for 30 minutes. When cooked, turn out onto a sheet pan, and spread evenly around. Allow to cool completely.
Transfer to a storage container, label, date, initial, and cover tightly. Store refrigerated.