Couscous salad

Recipe for 15 tastes in classroom


  • 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


  • 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.