| INGREDIENTS | QUANTITY |
| Cous Cous | 500g |
| Carrots | 2 each |
| Leaks | 1 each |
| Onions | 1 each |
| Lemons | 1 each |
| Green pepper | 1 each |
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| Oil | +-20 ml |
| Water | +- 1L |
| butter | +- 25g |
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| Equipment used | Chemicals Used |
| Mixing bowls x 2 | Multi purpose |
| Sauce pan | sanitizer |
| Chef’s Knife | Detergent |
| Green Board | Oven/grill |
| Stockpot |
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| Stove top |
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| Wooden spoon |
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| measuring jug |
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| Pairing knife |
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| Zester |
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1. Mise en place all ingredients, equipment, stations and stock
2. Clean and peal all vegetables
3. Make vegetable stock with off cuts (no green pepper) add 1 L water
And allow stock to boil, demi stock, strain into stockpot
4. Brunoise onions, green peppers, leaks into mixing bowls
5. Melt butter and oil into sauce pan add brunoised vegetables
6. Reboil stock add cous cous stir constantly for 2-3 min until fluffy
7. Remove pot fold in sauted vegs
8. Zest lemons, add juice and lemon zest into cous cous
9. Serve on dinner plate, add seasoning to taste
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