Scientific name: puma concolor
You count things so you know how many of them you have. The child in the picture is counting a handful of pebbles.
Scientific name: cucurbita pepo
The courgette (or zucchini) is technically a fruit but most people call it a vegetable and it is usually in cookbooks as a vegetable. You can get courgettes in two colours - dark green and bright yellow.
The courgette is a member of the squash family, and is very closely related to squash and pumpkins, so close that the plants can cross-pollinate.
Courgettes need to be picked young or they get hard and woody and are not good to eat. They have a soft skin so they don't need to be peeled before cooking. They can be cooked in a variety of different ways; steamed, boiled, grilled, stuffed and baked, barbecued, fried, or in stews and other dishes. The flowers are sometimes eaten stuffed, or stuffed, dipped in batter and deep fried.
Couscous is made from taking coarsely milled grain, dampening it, rubbing it into tiny granules and lightly flouring the granules so they don't stick together. The couscous is then dried and stored.
Couscous can be made from most grains, but is usually made from wheat, sorghum or quinoa. It is traditionally cooked by slowly steaming it over a cooking stew until it is light and fluffy. Modern couscous has been pre-steamed and then dried, and can be prepared by covering it in boiling water or a stock. Pre-steamed couscous can be cooked in about 5 minutes.
