Colourful vegetable couscous

Age group:
9-10 years
Food group:
Fruit and vegetables

This recipe is really bright and colourful, and perfect for 9-10-year-olds to develop their cutting skills. They will learn how to hold a vegetable knife using a bridge hold and a claw grip or fork to secure medium-resistance foods. They will also experience measuring and pouring hot water from a kettle with some adult supervision. 

This toolkit contains a recipe, along with ideas about how you could include it in your lesson. Take a look at the recipe below and refer to it alongside the teaching resources. 

The cooking skills and recipes have been developed in collaboration with the British Nutritional Foundation.

Colourful vegetable Couscous
Back to list

Equipment

  • Kettle

  • Measuring jug

  • Measuring spoons

  • Weighing scales

  • Bowl

  • Fork

  • Chopping board

  • Knife

  • Can opener

  • Kitchen scissors

  • Spoon

Steps

  • Step 1

    Measure out the boiling water. ADULT SUPPORT.

  • Step 2

    Step 2

    Make up the stock by dissolving the stock powder in the boiling water. ADULT SUPPORT.

  • Step 3

    Step 3

    Pour the stock over the couscous in a large bowl. ADULT SUPPORT.

  • Step 4

    Fluff with a fork and leave to stand for 5 minutes.

  • Step 5

    Step 5

    Chop the tomatoes and cucumber into small chunks. ADULT SUPERVISION.

  • Step 6

    Step 6

    Slice the pepper into small strips. ADULT SUPERVISION.

  • Step 7

    Slice the dried apricots and parsley into small pieces. ADULT SUPERVISION.

  • Step 8

    Step 8

    Add all the vegetables to the couscous and snip the spring onions into the bowl using the scissors.

  • Step 9

    Step 9

    Add the dressing.

  • Step 10

    Step 10

    Stir everything together.

Ingredients

Makes:
4-6
350ml
water, boiling
1 x 5ml spoon
stock powder
200g
couscous
2 medium
tomatoes
1/4
cucumber
1/2
yellow pepper
6
dried apricots
2 x 15ml spoons
parsley
2
spring onions
2 x 15ml spoons
low-fat dressing

Handy Hint(s)

Vary the vegetables in the couscous dish, eg use celery, sweetcorn or mushrooms.

Try adding some chickpeas, chopped cooked chicken, ham, tuna or chunks of feta cheese.

Use raisins instead of the dried apricots.

Available Teaching materials

Select from one of the subject above

Helpful lesson plans and activities to teach kids all about food

Download your Colourful vegetable couscous related resources

Recipe:

Colourful vegetable couscous

Recipe related activities:

Download full teachers' kit

Do you want to print this?

You can download a printable version of this recipe, along with related teaching materials and activity plans

Go to downloads Back to tabs