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Za’atar Roasted Eggplant Couscous Bowl

Made With:

Soups

Signature Tomato Bisque with Basil

A signature twist on traditional tomato soup, this delicious bisque is made with cream and butter, seasoned with onions and finished with a hint of basil for a premium flavour experience.

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Tip

Serving: Spoon 1/2 cup (125 mL) couscous into serving bowl. Top with 1/4 cup (60 mL) eggplant, 1/2 cup (125 mL) cauliflower, 1/2 cup (125 mL) sliced beets and 1 tbsp (15 mL) almonds. Drizzle with 1 tbsp (15 mL) tahini sauce. Sprinkle with 1/4 tsp (1 mL) za’atar seasoning.

Nutrition Facts
Serving Size
Amount Per Serving
Calories 510
% Daily Value
Total Fat 25g
38%
Saturated Fat 4.5g
23%
Cholesterol 15mg
5%
Sodium 800mg
33%
Total Carbohydrate 63mg
21%
Dietary Fiber 10g
40%
Protein 13g
26%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

70 min.

Serving & Size

1 bowl

Yields

Israel couscous or pearl couscous is meatier than regular couscous and has a pleasant chewy texture. Simmered in Tomato Bisque with Basil, it makes a tasty grain for this vegetarian bowl.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 510
% Daily Value
Total Fat 25g
38%
Saturated Fat 4.5g
23%
Cholesterol 15mg
5%
Sodium 800mg
33%
Total Carbohydrate 63mg
21%
Dietary Fiber 10g
40%
Protein 13g
26%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell’s Signature Tomato Bisque with Basil 1 pouch (8 cups/4 lb) pouch (1.81 kg)
Israeli Couscous 4 cups L
Min Israeli Couscous 3 tbsp 45  mL
Each ground cumin and ground coriander 4 tsp 20  mL
1. In large saucepan, bring soup to simmer; stir in couscous, garlic, cumin and coriander. Cook, stirring every 5 minutes, for 18 to 20 minutes or until couscous is tender. Hold for service. (Makes 8 cups/2 L.)
Weight Measure
Chopped eggplant (1 inch/2.5 cm pieces) 12 cups L
Olive oil 1 cup 125  mL
Za’atar seasoning 2 tbsp 30  mL
2. Preheat oven to 425°F (220°C). Toss together eggplant, olive oil and za’atar seasoning. Arrange in single layer on parchment paper–lined baking sheets. Roast for 20 to 25 minutes or until very tender. Can be served hot or cold. Can be prepared 24 hours in advance and refrigerated. (Makes 4 cups/1 L.)
Weight Measure
Tahini paste 1 cup 125  mL
Plain 2% yogurt 1 cup 60  mL
Lemon juice 1 cup 60  mL
Salt 1 tsp mL
Cayenne pepper 1 tsp mL
3. Whisk together tahini paste, yogurt and lemon juice until smooth. Stir in salt and cayenne. Can be prepared 24 hours in advance and refrigerated. (Makes 1 cup/250 mL.)
Weight Measure
Small cauliflower florets, steamed 8 cups L
Canned or cooked sliced beets 8 cups L
Chopped toasted almonds 1 cup 250  mL
Za’atar seasoning 4 tsp 20  mL
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