Colourful vegetable couscous

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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 Nutrition Foundation.

Colourful Veg Cous Cous

Colourful vegetable Couscous

Equipment

  • Kettle

  • Measuring jug

  • Measuring spoons

  • Weighing scales

  • Bowl

  • Fork

  • Chopping board

  • Knife

  • Can opener

  • Kitchen scissors

  • Spoon

Method

  • Step 1

    Measure out the boiling water. 

  • Step 2

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

  • Step 3

    Pour the stock over the couscous in a large bowl.

  • Step 4

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

  • Step 5

    Chop the tomatoes and cucumber into small chunks. 

  • Step 6

    Slice the pepper into small strips. 

  • Step 7

    Slice the dried apricots and parsley into small pieces. 

  • Step 8

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

  • Step 9

    Add the dressing.

  • 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

Something to try next time

  • 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.