Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College’s Culinary Management and Nutrition program.
Escape the cold weather with this Moroccan tagine of chickpeas, carrots and zucchinis spiced with homemade harissa and served over light and fluffy herbed couscous. $11
Add kefte kebabs (spiced ground beef kebabs) $3
Khadija Atcha is currently a student at George Brown College studying Culinary Management-Nutrition. She loves cooking and baking with her favourite ingredient, chocolate.