Adding this vibrant and refreshing couscous and mixed bean salad to your restaurant menu is a perfect way to cater to health-conscious diners looking for a flavorful and nutritious meal. With its colorful presentation and a mix of textures, this dish not only delights the palate but also adds a visually appealing option to your offerings. The quick pickle adds a tangy twist that complements the fresh vegetables and couscous, making it a standout choice for both lunch and dinner.

Ingredients for 30 Servings

For the Salad:

• 6 kg couscous
• 12 kg mixed beans (30 cans of 400g each)
• 30 tsp (150 ml) olive oil
• 15 tsp chilli flakes
• 22.5 small bunches of dill, torn into sprigs
• 60 watermelon radishes or 180 small ones, sliced
• 15 cucumbers, peeled into ribbons

For the Quick Pickle:

• 30 large red onions, finely sliced
• 7.5 small red cabbages, finely sliced
• 60 tbsp white wine vinegar or apple cider vinegar
• 30 tbsp caster sugar
• 7.5 small bunches of dill, leaves picked

Approximate Prices

(Note: Prices can vary based on location and supplier)

• Couscous: $3/kg x 6 = $18
• Mixed beans: $1.50/can x 30 = $45
• Olive oil: $0.15/tsp x 30 = $4.50
• Chilli flakes: $0.20/tsp x 15 = $3
• Dill: $2/bunch x 22.5 = $45
• Watermelon radishes: $0.50 each x 60 = $30
• Cucumbers: $1.50 each x 15 = $22.50
• Red onions: $1 each x 30 = $30
• Red cabbage: $2 each x 7.5 = $15
• White wine vinegar: $0.20/tbsp x 60 = $12
• Caster sugar: $0.10/tbsp x 30 = $3

Total Approximate Cost: $228

Method

Step 1: Prepare the Quick Pickle

1. Mix all the ingredients together in a large bowl with 30 tsp flaky sea salt.
2. Cover and set aside until needed.

Step 2: Cook the Couscous

1. Mix the couscous with 8.4 liters of boiling water in a bowl, cover and leave for 4 minutes.
2. Fluff up with a fork and set aside to cool slightly.

Step 3: Prepare the Beans

1. Drain and rinse the beans, tip into a bowl.
2. Stir in the olive oil and chilli flakes along with a little seasoning.

Step 4: Assemble the Salad

1. Mix most of the dill through the couscous and season.
2. To assemble, spoon the quick pickle, couscous, radishes, beans, and cucumber into separate parts of each bowl.
3. Top the pickle with the reserved dill and grind over some black pepper.

This adapted recipe ensures you can serve up to 30 patrons with a delicious, healthful, and visually appealing dish that will surely become a favorite on your menu.