Chicken With Veggie Couscous USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Couscous is a staple food commonly served in North Africa but also growing in popularity in France, Greece, Italy, Portugal, and Spain. It is traditionally steamed. The basket is placed atop the main dish and allowed to absorb the flavors as it cooks, producing a fluffy, flavorful side dish.
CACFP CREDITING INFORMATION
1 drumstick, ⅓ cup (No. 12 scoop) mixed vegetables, and ¼ cup (No. 16 scoop) couscous provides 1½ oz equivalent meat, ¼ cup vegetable, and ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
3 from 1 vote

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Instructions
 

  • Preheat oven to 400 °F.
  • Coat two extra-large skillets, a flat top, or a griddle with nonstick cooking spray. Heat on medium-high heat.
  • Brown chicken on all four sides, about 2–3 minutes per side.
  • Remove chicken from heat and place on a sheet pan. Remove skin, cover, and set aside.
  • Roast vegetables: In a large bowl toss oil, spices, carrots, and onions. Transfer to steam table pan (12″ x 20″ x 4″). Spread seasoned vegetables in a single layer in the steam table pan.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Roast uncovered in the oven until vegetables start to become tender, about 20 minutes. Remove from the oven. Do not turn oven off.
  • For 25 servings, mix lemon juice and 1 qt chicken broth together in a medium stockpot.
    For 50 servings, mix lemon juice and 2 qt chicken broth together in a large stockpot.
    Reserve remaining chicken broth for step 10 to cook the couscous.
  • Bring to a boil on medium-high heat, continue boiling for 5 minutes to reduce a small portion of the liquid. Remove from heat and pour the liquid over the partially roasted carrots and onions. Stir in olives.
  • Place 25 chicken legs in each steam table pan with the vegetables and reduced liquid. Place steam table pan(s) back into the 400 °F oven and bake uncovered for 40–45 minutes.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Prepare the couscous: In a large saucepan, add 1 quart chicken broth. Bring to a boil on medium-high heat on the stove. Stir in couscous and remove from the heat. Cover and let stand for 15–20 minutes. When done, couscous will be soft.
    Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Fluff couscous with a fork and gently stir in the mint.
  • Serve 1 drumstick with ⅓ cup ( No. 12 scoop) mixed vegetables and ¼ cup (No. 16 scoop) couscous.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Chicken With Veggie Couscous USDA Recipe for Child Care Centers
Amount Per Serving
 
1 drumstick, ⅓ cup (No. 12 scoop) mixed vegetables, and ¼ cup (No. 16 scoop) couscous.
Calories
166
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
39
mg
13
%
Sodium
 
120
mg
5
%
Total Carbohydrate
 
14
g
5
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
2
g
2
%
Protein
 
15
g
30
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
25 Servings:
Carrots: 1 lb 10 oz
Mature onions: 1 lb 4 oz
50 Servings:
Carrots: 3 lb 3 oz
Mature onions: 2 lb 7 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Variations
If chicken is frozen, defrost in the refrigerator. Hold raw chicken at 40 °F or lower.
Add hot chili sauce if desired. The addition of hot chili sauce will increase the amount of sodium in the recipe.
Traditionally couscous is cooked over broth and vegetables or water but for ease of preparation in the CACFP the cooking method was modified.
When taking temperature of raw chicken, do not touch the bone as it is hotter than the meat.
Yield / Volume
25 Servings:
3 lb 14½ oz chicken legs, 3 lb 14 oz mixed vegetables, 2 lb 5½ oz couscous
25 chicken legs, 2 qt ⅓ cup mix vegetables, 1 qt 2¼ cup couscous
50 Servings:
7lb 13 oz chicken legs, 7 lb 12 oz mixed vegetables, 4 lb 11 oz couscous
50 chicken legs, 1 gal ⅔ cup mixed vegetables, 3 qt ½ cup couscous