North African Couscous Salad

Children make a colourful couscous salad, learning that couscous is a staple shared by Morocco, Algeria, Tunisia and Mauritania, and comparing it with staples from other African countries.

How to run it

1. Show where Morocco, Algeria, Tunisia and Mauritania are on a map and explain that couscous is a shared food tradition across these countries.
2. An adult pours boiling water over couscous with a little oil and salt, covers it and leaves it for five minutes.
3. Children chop cucumber, tomato, capsicum and mint, and drain a tin of chickpeas.
4. Fluff the couscous with a fork, stir through vegetables, lemon juice and a pinch of cumin, then serve.
5. While eating, share pictures of other staples such as injera from Ethiopia, ugali from Kenya and jollof rice from Nigeria and Ghana.

You will need

• couscous
• kettle
• chickpeas
• cucumber
• tomatoes
• capsicum
• fresh mint
• lemons
• cumin
• olive oil
• child-safe knives
• chopping boards
• bowls

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