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Roasted Vegetable & Curry Couscous Taco

Roasted Vegetable & Curry Couscous Taco

with Cilantro Yogurt Sauce

Recipe Provided by Mission Foods

Ingredients

  • 1 six-inch red corn tortilla
  • 4.5 oz aromatic couscous (see recipe below)
  • 2 tbsp cilantro yogurt sauce (see recipe below)
  • 1 tbsp roasted and salted cashews, chopped
  • 2 tbsp dried cranberries

Aromatic Couscous

  • 1/3 cup vegetable or olive oil
  • 6 3/4 cups plain couscous
  • 4 small onions , finely chopped
  • 4 tbsp curry powder 
  • 4 tbsp water 

Cilantro Yogurt Sauce

  • 7 cups cilantro leaves
  • 1 1/2 oz fresh lime juice 
  • 1 1/2 tsp salt
  • 1 1/2 whole milk yogurt or labne (Middle Eastern yogurt) 
  • 1 cup sour cream 
  • 2 cloves garlic, minced

Preparation

  1. Fry red corn tortilla in a 350 F fryer for approximately 30 seconds to 40 seconds or until bubbling stops and desired color is achieved.
  2. Place couscous in center of tortilla, top with yogurt sauce, zucchini medley, cashews and cranberries and serve.

Aromatic Couscous

  1. Heat half of the oil in a large pot over medium heat. Add couscous to pot and saute until lightly golden. Remove and set aside .
  2. In same pot, heat remaining oil and saute onions until translucent. Add curry powder and continue to saute until aromatic, about three minutes.
  3. Add water and simmer for 20 minutes, covered.
  4. Remove from heat and pour couscous into the pot, stir quickly. Cover and allow to steam for 10 minutes.
  5. Remove lid and fluff and separate couscous.

Cilantro Yogurt Sauce

  1. Roughly chop cilantro. Place in food processor or blender with lime juice and salt. Puree. Add remaining ingredients and puree until smooth.

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