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Home
About
Our staff
Our philosophy and values
Our pledge
Our logo
Our past
Our future
Contact Us
Enrolment
Enrolment Prep - Year 6
Year 1 - 6 transition
Year 7 transition
Learning
English
Mathematics
Home Reading
Library
Inquiry learning
Digital Technologies
Visual Arts / Spanish
Physical Education
Sport
Healthy Eating
Sexuality Education
Music
SAKG program
SAKG recipes
Homework
Extra Curricular
Assessment and reporting
Wellbeing
Child Safety Standards - Ministerial Order 1359
Cultural Understanding and Safety
Berry Street Education Model (BSEM)
Safe Schools Program
Resilience, Rights and Respectful Relationships
Positive Mental Health and Wellbeing Programs
eSmart
Buddy program
Student welfare
Engagement
Student voice and Leadership
Student agency
STEM and Coding
Camps
Attitudes to School survey
Parents
Attendance and absences
Parent Payments
School News
Parent Information Presentations
Parent/Carer Helpers
OSHC
OSHC
Bookings and Enrolment
Statement of Commitment to Child Safety
Family Resources
Parent/carer education programs
Forms
Uniforms
Fun & Fundraising
Concerns and complaints
Frequently asked questions
Council
School Council
Working Parties
School Council Policies
School Council Sub-Committee Meeting Agendas
Annual Report & Strategic Plan
Couscous salad
Recipe for 15 tastes in classroom
Equipment
Citrus juicer
Large baking tray
Sauce pan
Metric measuring spoons and cups
Chopping board
Large knife
Bowls x 2
Wooden spoon.
Serving platters x 4
Serving tongs x 4
Cling wrap
Ingredients
4 cups cous cous
¼ tea spn Harissa
4 cups boiling water.
Pinch of Salt Flakes.
100gm. Butter.
1 tbl spn olive oil.
1 orange (juice and rind)
6 small boiled carrots
1/2 cup sultanas.
10 large stalks or parsley
3 spring onions.
10 mint leaves.
5 Silver beet leaves
What to do
Place cous cous and sultanas into a large baking tray.
Boil the water and mix in the Harissa and the salt, make sure you measure it accurately due to the spiciness of the paste. Carefully pour the water and Harissa mix on to the cous cous and cover it with cling wrap for about 10 mins or until the cous cous has absorbed all the liquid.
While this is happening another group should start to chop the other ingredients. Roughly chop the carrots, spring onions, Silver beet leaves and the herbs ( mint and parsley) set these items aside into a bowl to eventually mix into the cous cous. Place half the mint and parsley leaves into another bowl to sprinkle onto the cous cous salad once it is finished for a tasty garnish.
Next melt the butter and mix it with the oil.
Remove the zest and juice of the orange and add to the oil and butter.
Now it is time to mix our vegetables and liquid with the cous cous. Firstly remove the cling wrap from the cous cous and carefully separate the grains with your finger tips now add the liquid ingredients and stir through. Next fold through the vegies and herbs.
Place the salad into 4 serving platters sprinkle the parsley and mint that was set aside for a garnish and serve with 4 serving tongs.