Every Wednesday, Yaralla students work together to prepare lunch which we share on the Yaralla veranda. It’s an opportunity for us to work as a team and develop our cooking skills (teaching staff included!) whilst also practising meal time etiquette.
At the start of each term, students work together to map out the meals for the term. Anticipating a warm term (we didn’t see the rain coming!) the team decided that salads would be a great theme. This week we sourced a Cous Cous Chicken Currant Salad recipe.
Yaralla Cooking takes a little forward planning. Our ingredient list is submitted a week prior so we have all the products in the fridge or pantry on the day. If we forget to draw up our needed ingredients we may miss out on elements of the dish which can be problematic.
On Wednesday morning the team checks again that we have all the ingredients and cooking items just in case. We start the production of our meal after recess. Together we look at the recipe and divvy up different jobs across the team. We wash our hands, put on our gloves and then get started.
Cous Cous Chicken Currant Salad
1. Mix the stock powder with warm water to make a warm chicken stock solution (approx. 1 teaspoon per 250ml of water). Cook cous cous as per packet instructions (approx. 1 cup cous cous = 1.5 cups of stock). Stir occasionally. Add the currants near the end of the cooking to heat them through. Fluff with a fork to break the cous cous up.
2. Chop chicken, sprinkle/coat with chicken seasoning and fry until browned.
3. Chop broccoli into florets and boil until soft (or just eat raw).
4. Rinse and cut up all the individual veggies.
5. Add all ingredients to a bowl and toss to mix together.
We love our vegetables so also threw in quartered cherry tomatoes, avocado bites and carrots.
It turns out that a few members of Yaralla had never tasted cous cous previously. However, a little taste and it was decided that it’s actually quite yummy. You’ll never guess what we are cooking next week!