Hello, I'm Mr. Ballam.

Thanks very much for choosing this lesson.

All around making a couscous salad.

Let's get started, shall we? So what are we going to learn? Well, by the end of this lesson, you are going to be able to make a couscous salad.

Doesn't that sound brilliant? Let's look at some key words that we're gonna go over into this lesson today.

So the first one is couscous, and I'm sure many of you have heard of this before.

And it's the traditional North African dish.

The second key word is weigh, and that's to find out how heavy something is.

And the third key word is measure.

And that's to find the size of something.

So let's remember those three key words as we get started on making our couscous salad.

So here's the first part, all about couscous origins.

Let's get started, shall we? So couscous is a traditional North African dish, and couscous is used in many different types of dishes.

Just look at the brilliant one on the screen here.

And vegetables, fruits, nuts, fish and meat can be added.

So it's very, very versatile.

Here's another example of a couscous salad here.

Doesn't that look great too? So couscous looks like a green, doesn't it? It looks like a seed, but it's actually made from something called semolina, And semolina is a type of flour.

The semolina is sprinkled with water and then rolled around to form small granules or small little lumps.

You can see them on the screen, that's couscous for you.

And we use couscous to make a couscous salad.

That makes sense, doesn't it? And grains are the seed of a plant of things like oats, wheat, and barley.

Do you remember? So let's see whether you've been listening, shall we? So a couscous is a grain used in North African dishes.

Is that true or false? That's false isn't it? And why is that? Well, couscous is made from semolina, do you remember, flower with water? And it's used in lots of North African dishes.

Well done if you've got that correct.

Now, couscous is dry and it's sold in packets.

You might have some at home, or you might have seen it in the supermarket.

Here's an example on the screen.

And it's usually stored in a cupboard.

In a cupboard where it's nice and dry so it doesn't get wet.

Here's some other foods you might have seen in a kitchen cupboard, things like cans, other packets, or perhaps jars as well.

Can you name two other foods that you might keep in a cupboard? Hmm? What did you come up with? I bet you come up with some great ideas, didn't you? There's so many different types of foods that we keep in a cupboard.

Now, some of the foods that we buy are sold fresh, and these sorts of food should be stored in a fridge.

So there'd be things like milk, for example, of things like maybe cooked chicken or perhaps slices of cheese, fresh tomatoes.

Name two other foods that you might store in a fridge.

They have to be fresh foods.

Hmm, what have you come up with? Yes, it could be lots of different things, couldn't it? So for example, I could choose a yoghourt, for example, or perhaps some ham.

There are lots of different foods that we store in a fridge to keep it safe.

Other foods we might buy are frozen, so they're very, very cold.

And frozen food should be stored in the freezer.

So we've had food in the cupboard, food in the fridge, and now we're looking at food stored in a freezer.

Let's look at some examples shall we? What are these? Yes, they're frozen peas, aren't they? Or these? Fish fingers, yes, they're stored in a freezer, aren't they? Or how about this? Ooh, I bet many of you like this.

Yes, it's ice cream.

We wouldn't keep ice cream in a cupboard, would we? It would melt everywhere.

That's right we keep it in a freezer.

So name two other foods that we might store in a freezer.

There are so many, aren't there? I could store different types of vegetables or perhaps a frozen pizza.

There are lots of different things that you could store in a freezer.

So they're good and ready to eat, and we just need to cook them or warm them up.

So let's see whether you've been listening, shall we? So where should we store fresh milk? Is the A, B, or C? That's right.

It's B, isn't it? We should store fresh milk in the fridge.

Well done.

So couscous is made by adding water.

We pour water over the couscous.

We then use a fork to fluff up the couscous.

So we separate all of the granules.

And the couscous soaks up the water a bit like a sponge.

So when we make our couscous salad, we prepare other foods as well, so perhaps things like vegetables and fish.

And when we prepare these, we must do them safely and hygienically.

And as Sam is saying here, we should always be ready to cook.

Just look at the pictures here.

What can you see them doing? Yes, they're doing things like taking off their watch, washing their hands, or putting on an apron.

And there are lots of other steps too.

So I've got a task for you here.

So Laura and Lucas have bought some food for their couscous salad, but they don't know where to store it.

Can you help them? So read what they've bought, and you have to either put the food in the cupboard, in the fridge or the freezer.

So stop the video, have a good go, read what they've bought very, very carefully and put it in one of those three places.

Good luck, and I'll see you very soon.

Okay, so how did you get on? Let's have a look, shall we? Well, here we go.

This is where they should have stored their food.

So in the cupboard, they should put the couscous, which is what we're going to use today.

You should also stored the dried apricots here too.

And in the fridge.

Well, we've got a bag of carrots.

We keep them in there so they stay fresher for longer.

Also, we've got some cooked chicken and some cheese.

And lastly, in the freezer.

Yes, we've kept the frozen peas there too.

Well done if you got that correct.

Let's move on to the next part of the lesson, shall we? Which is all about making your couscous salad.

So to make the salad, we're going to be doing lots of different things.

And the first thing we're going to do is to do measuring.

And that's really important to do this correctly.

So we are going to use measuring and we're gonna use weighing scales, and we are gonna use the weighing scales to measure dry foods like the couscous.

And when we use the weighing scales, we always need to make sure the display says zero before you start to weigh the food.

And only weigh the food that you need.

So always read the recipe, check the ingredient list.

So in the lesson you are going to be weighing the couscous.

So do it correctly.

Let's see whether you've been listening about weighing.

Look at the photo here and how much rice is being weighed.

Is the A, B, or C? Yes, that's right, it's B, isn't it? It's 75 grammes.

If you look carefully at the photo, the display on the weighing scales, it says 75 grammes.

Well done.

We're also going to be measuring, can you tell me what this is? Yes.

It's a measuring jug, isn't it? And we're going to measure liquids such as water in the measuring jug.

And we need to make sure we put the measuring jog on a flat surface so we can read the measure really carefully.

And we need to measure the correct amount.

We don't want too much, but we don't want too little.

It needs to be just right.

So we are going to be measuring the water.

Let's see if you've been listening.

So look at these three measuring jugs and which one shows 150 millilitres? Is it A, B, or C? Yes, that's right.

It's A, isn't it? If you look very closely at the measure, you can see the numbers going up and it's between the 100 and the 200, right in the middle.

So that's 150 millilitres.

Well done, that one's quite tricky, wasn't it? You've done brilliantly today.

We're also going to be measuring using measuring spoons, and we measure small amounts of foods with the spoons.

And there are different sizes of spoons too, and we need to make sure we use the correct spoon.

So read the recipe carefully.

So we're going to be measuring the cumin, which is a type of spice.

We're also going to be cutting today.

And we begin using two different techniques.

The first one, the bridge hold, and the second one, the claw grip.

And we're going to cut them safely, just like Andeep here has said.

And we're going to cut the spring, onion, tomato, and the apricot.

Let's have a look at these cutting techniques in action one by one.

So here are the pupils putting the tomato flat on the chopping board.

They're going to pick up the knife, put their finger and thumbs either side the tomato and run the knife through.

So it's lovely and safe.

Let's see that again.

The tomato flat on the board, there's the bridge with the thumb on the fingers and running the knife through.

Next, let's look at the claw grip.

So the pupil here is making a claw with one hand to hold the cucumber, and then they're running the knife down the cucumber to cut it into cucumber circles.

So it's another safe cutting technique.

We're also going to be pouring, so we're going to be pouring the water into the couscous, and we need to make sure we do this really carefully.

And we're going to pour using a measuring jug.

And why did I say carefully? Well, we want to make sure the water goes in the bowl, doesn't it? Not on the worktop.

And the couscous soaks up the water, making it ready to eat.

After we've added the water and left it for a little time, we're going to fluff the couscous using a fork.

And this helps us separate the granules and prevents any lumps.

And we're going to be mixing everything together.

We're going to be using a mixing bowl and a spoon, and we need to make sure everything is really well mixed together.

So what I want you to do now is to make your couscous salad.

And before you get started, I want you to think about getting ready to cook.

So doing things like tying up your long hair, or perhaps moving a jumper, washing your hands, as well as wearing an apron.

And then I want you to make sure you've got your ingredients and your equipment ready so you are ready to cook.

And then while you are cooking, I want you to think about being safe and hygienic, being clean.

And I want you to think about the food skills that you are using.

So for example, the measuring, the cutting, the fluffing, and the mixing.

Let's have a look at the recipe together, shall we? So here's the ingredients and the equipment that you need to make your couscous salad.

You might wanna pause the video now while you get these ready.

And remember, we're going to weigh and measure our ingredients, and we're going to do that accurately.

Now let's have a look at the method.

That this is how you make your couscous salad, and I want you to follow each step in turn.

So pause the video, get yourself ready, be ready to cook, and enjoy making your couscous salad, and we'll come back together very soon to see how you've got on.

Okay then.

So how did you get on? Did you enjoy making your couscous salad? I bet you did.

Does it look really attractive? Let's have a look at the steps that you followed to make your couscous salad successfully, shall we? So first of all, you would've mixed the stock powder and the cumin into the water.

Then you would've poured the water over the couscous and leaving it for about 20 minutes.

And this helps the couscous soak up all the water and make it ready to eat.

We then would've sliced the spring onion, chopped the tomato, and sliced the apricots.

We then would've fluffed the couscous with a fork, and then we would've mixed in all the other ingredients.

So the spring onion, tomato, apricot, and sweet corn, and mixed it all into the couscous.

And lastly, we would've poured the dressing over the couscous salad.

Brilliant.

Well done.

Well, I really hope you enjoyed making your absolutely beautiful, and I bet it smelled really good, couscous salad.

Let's have a quick look at what we've learned today.

Well, we now know that couscous is a traditional North African dish.

And that couscous is made from semolina, a type of flour.

We also know that dried food like couscous should be stored in a cupboard and most fresh food in the fridge and frozen foods in the freezer.

We also use weighing scales to weigh dry foods like couscous and flour.

And that we use a measuring jug to measure liquids.

For example, things like water and milk.

Wow we've learned so much today, as well as make a brilliant couscous salad.

I hope you've enjoyed the lesson.

And hope you come back very soon for another cooking and nutrition lesson with me.

Thanks a lot.

Bye.