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
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.