10 lbs.yellow onions, chopped
10cans tomato juice (46 oz. each)
½ lb.fresh mint
1 qt.vegetarian soup base
10 ozs.kosher salt
1 ½ oz.black pepper
1 lb.olive oil
2 ½ lbs.couscous
10 ozs.cornstarchDIRECTIONS:1. Roast or sauté eggplant and onions until onions are caramelized.
2. Place in steam kettle with all other ingredients except mint and couscous. Cook for 30 minutes and then puree.
3. Add mint and couscous. Mix and cook until couscous is tender. SERVINGS:160 portions From:tan Walker, Executive Chef, Rush-Presbyterian-St. Luke’s Medical Center, Chicago, IL PHOTO CREDIT:Photo Credit: