YIELD: 8 SERVINGS 1½ cups water 8 oz. whole wheat Israeli couscous Sauce: 2 cups 2% milk 1½ oz. sweet onion studded with cloves, cut into chunks Pinch nutmeg 2 Tbsps. butter 2 Tbsps. flour Salt, to taste 1 tsp. olive oil 1 Tbsp. white onion, small-dice 3 oz. cream cheese ¼ c. shredded Parmesan ¾ c. shredded mild cheddar Garlic salt, to taste ½ cup plain corn flakes Pan spray, as needed 1. For the couscous: In a stock pot, bring the water to a boil. Add couscous to the water and slow ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.