Moroccan Couscous(hmr)

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Ethnicity
 
Base Type
 
Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
yields 24 HMRs  
Source
 
Source Description
 
Last Modified
2017-08-04  
User
Sam



Ingredients
10 Pound cooked Pearl Couscous 
1 Pound Peas
1 Pound small diced Red Bell Pepper
1 Pound chopped Pistachio
8 Ounce preserved Lemon Peel
1 Pound chopped Apricot dry
1 1/2 Cup minced Mint
1/2 Cup minced Parsley, fresh
1 3/4 Cup Lemon Juice, fresh

Directions
Cook couscous according to instructions on package. 
Toss with oil and cool on sheet pans. 
Once properly cooled place in a big mixing bowl, add all ingedients and season with salt and pepper TT. Place in a 12 qt container, label and store in cooler until needed.