Za’atar Roasted Eggplant Couscous Bowl - Campbell's Food Service Canada
Za’atar Roasted Eggplant Couscous Bowl Total Time - 1 tub (4 lb) 1 tub (1.81 kg) Signature Creamy Tomato Basil Bisque - 8 cups 1.9 L Water (1 full tray) - 4
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.campbellsfoodservice.ca.
Cooking tools:
- Rondeau
- Measuring cup
- Kitchen scale
- Steamer basket
- Parchment paper
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
- Measuring spoon
- Stove
- Saucepan
- Kitchen timer
- Spatula
Ingredients
- 1 tub (4 lb) 1 tub (1.81 kg) Signature Creamy Tomato Basil Bisque
- 8 cups 1.9 L Water (1 full tray)
- 4 cups 612 g Israeli Couscous
- 4 cups 612 g Each ground cumin and ground coriander
- 12 cups 3 L Chopped eggplant (1 inch/2.5 cm pieces)
- 8 cups 800 g Small cauliflower florets, steamed
- ½ cup 125 mL Olive oil
- 2 tbsp 28 g Za’atar seasoning
- ½ cup 125 mL Tahini paste
- ¼ cup 60 mL Plain 2% yogurt
- ¼ cup 60 mL Lemon juice
- ¼ cup 60 mL Water
- 1 tsp 6 g Salt
- ¼ tsp 1 g Cayenne pepper
- 4 cups 696 g Pomegranate arils
- 2 cups 120 g Mint leaves, packed
- 1 cup 150 g Chopped toasted almonds
- Za’atar seasoning
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