Little Dove Cafe

This week, our Grade 5 students had some fun in the kitchen, making all sorts of yummy treats! They baked savory muffins, weetbix slice, and cookies. All the students worked together, measuring ingredients, following recipes, and of course, enjoying the process. We can’t

wait to see what they cook up next!

We'd also like to share with you our popular Lamb Couscous recipe. It has become a favorite among all the students.

Lamb Couscous

Ingredients

• 1 Lamb shoulder, roasted and chopped finely or shredded (marinate with garlic, rosemary and olive oil)
• 1 Red capsicum, finely chopped
• 1 Zucchini, grated
• 1 cup frozen peas
• 1 cup frozen corn
• 1 carrot, grated
• 2 cloves Garlic, chopped
• Olive Oil
• Salt and pepper to taste
• 1 tablespoon Paprika (we use smoked paprika)
• Couscous (check direction for amount)
• Veggie stock (1.5x the amount of couscous you use)

Method:

1. Preheat oven to 180°C

    

2. Place veggie stock in pot and heat on stove until just before boiling point.

    

3. Prepare couscous: Place it in a large bowl, pour over the veggie stock, cover, and set aside

    

4. Combine zucchini, corn, peas, capsicum and carrot in baking dish, drizzle over some olive oil, add garlic and paprika and mix through

    

5. Bake vegetables in oven for approx. 20mins or until veggies are cooked through

    

6. Using a fork, loosen up the couscous

    

7. Add the roasted vegetables and shredded lamb to the couscous and mix through.

    

8. Add salt and pepper to taste.