Lean and Green Couscous Salad Recipe
In “Salad Days” in the June/July 2014 issue of School Nutrition, author Brent T. Frei explores the popularity of salad not only in K-12 school nutrition programs, but in other U.S. foodservice industry segments, as well. The article references a recipe for Lean and Green Couscous Salad created by the Oceanside (Calif.) Unified School District, which was named an award winner in a 2011 competition lauding vegetarian-based school menus. The recipe appears below.
Lean and Green Couscous Salad
YIELD: 4 servings
- Couscous, instant, uncooked—1 1/2 cups or 8 ozs.
- Vegetable broth—1 1/4 cups
- Olive oil—1/4 cup
- Feta cheese—1/2 cup
- Tomato, small—1
- Cranberries, dried—1/4 cup
- Olives, black—8 (or ~3 Tbsps.)
- Parsley, flat-leaf—1/4 cup
- Salt—1/4 tsp.
- Pepper, black, cracked—1/4 tsp.
- Seed and dice the tomato. Chop the olives and parsley.
- Place the couscous in a medium bowl.
- Bring the broth to a boil in a small saucepan, pour over the couscous and cover tightly.
- Let rest for 5 minutes, uncover, fluff with a fork and cool to room temperature.
- Add the remaining ingredients, toss and refrigerate for 2 hours.
Recipe: Oceanside (Calif.) Unified School District School Nutrition Department
*Notes: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.