Zesty Mediterranean Vegetables

Ingredients

29 lbs.	FLAV-R-PAC® Grande Classics® Normandy Blend
16 oz.	Olive oil
3 lbs.	Choppped onion
8 oz.	Chopped garlic
¾ cup	Ground cumin (about 2.5 ounces)
5 Tbs.	Turmeric
1 ½ Tbs.	Cayenne pepper
2 Tbs.	Salt
2 ½ gals.	Tomato sauce
3 ½ lbs.	Small pitted prunes
3 ½ lbs.	Cooked chickpeas (garbanzo beans); if canned
3 ½ cups	Sun-dried tomato halves packed in oil, draine
2 lbs.	Small Spanish olives stuffed with pimento, dr
31 lbs.	Cooked cous cous (11 lbs. dry)

Directions

1. In large stockpot, combine oil, onion, garlic, cumin, turmeric, cayenne and salt. Cook over medium heat for 10 minutes, until onion is translucent; stir occasionally.
2. Add tomato sauce, prunes, chickpeas, sun-dried tomatoes and olives. Bring back to a simmer and cook, uncovered, for 10 minutes; stir occasionally.
3. Add 1 gallon of water to each of 3 large stockpots, and divide the FLAV-R-PAC Grande Classics Normandy Blend Vegetables among pots. Cover and bring to a boil. Remove lid, stir to separate vegetables and drain immediately. Divide vegetables into 3 hotel pans or large containers.
4. Divide seasoned tomato mixture among vegetable pans, and gently toss to coat vegetables. FOR VOLUME FEEDING: Serve on-line next to hotel pans filled with warm cous cous, or half fill hotel pans with cous cous and top with Mediterranean vegetables reserving a 2 inch border of cous cous around the outside. FOR INDIVIDUAL SERVICE: Serve 6 ounces warm cous cous in a shallow rimmed bowl and top with 8 ounces Mediterranean vegetables. Serve immediately.

Yield:100 (14 ounce) Entree Servings