Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Couscous Salad

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 260
Calories from Fat 90
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 260mg 11%
Potassium 250mg 0%
Total Carbohydrate 36g 12%
Dietary Fiber 3g 12%
Sugars 1g  
Protein 7g  
Vitamin A 2% Vitamin C 60%
Calcium 4% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 8 oz


Amount Ingredients
2 Tbsp. Vegetable Oil
3 cups Israeli Style Large Pearl Couscous
4 cups Passport Global Flavors™ by Custom Culinary® Thai Style Vegetable Broth
Thai Vinaigrette Dressing
1/4 cup Passport Global Flavors™ by Custom Culinary Thai Style Broth
1/4 cup Rice Wine Vinegar
2 Tbsp. Soy Sauce, Reduced Sodium
1 tsp. Ginger, Fresh, Paste
2 Tbsp. Sesame Seeds, Toasted
1/2 cup Vegetable Oil
1 1/4 cup Roasted Colored Peppers, Sliced, Chilled
1 cup Roasted Shiitake Mushrooms, Sliced, Chilled
1/4 cup Serrano Peppers, Medium Diced, Chilled
1/4 cup Cilantro, Chopped

Recommended Product: 6552 Passport Global Flavors™ by Custom Culinary® Thai Style Vegetable Broth


  1. In a 4 qt. sauce pan over medium high heat, warm oil and add couscous. Cook 1-2 minutes stirring to toast all sides.
  2. Add Thai Style Broth. Bring to a boil, reduce heat and simmer 7-10 minutes or until desired tenderness. Turn off heat when most of the liquid is absorbed. Cover and let stand for 3-5 minutes. Remove to a food pan and chill.
  3. For Thai Vinaigrette Dressing, in a medium mixing bowl, whisk broth, sesame seeds, soy, ginger paste, and rice wine vinegar. Slowly drizzle oil to emulsify mixture.
  4. To assemble, in a medium mixing bowl, add prepared, chilled couscous, vegetables, and blend vinaigrette. Toss all ingredients. Plate and hold chilled until required.

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