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Moroccan chicken, couscous meal a 'feast of firsts'

Susan Lore, Judy Milton, Edith Bobb

Updated: Monday, May 1, 2017, 2:31 PM

Leighlany Cruz says, "Now that's a colorful meal!" as she and other students prepare Moroccan chicken and couscous during week 7 of the Spring 2017 My Daughter's Kitchen cooking program at Wiggins.

It was a feast of firsts for our student chefs. It was the first time they had seen or eaten eggplant and couscous. They had never even heard of turmeric. And had we found rhubarb, that would have been another first. Divided into two teams, the students worked simultaneously to prepare the chicken and the crisp bars. It was "thumbs up" from all on the chicken dish, but the crisp bars were the star. We are pretty sure that the ones wrapped to take home and share never actually made it.

Susan Lore, Judy Milton, Edith Bobb

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