6 medium leeks with 4 inches of greens left, on
1 tbsp white vinegar
12 cup vegetable broth
4 tbsp olive oil
8 large cilantro sprigs, washed, roots and stems b
9 garlic cloves, peeled and lightly bruise
3 cinnamon sticks, each 3 long
2 tsp cumin
2 tsp curry powder
1/4 tsp saffron threads, crumbled
1 tsp coarse salt
6 medium carrots, peeled, halved] lengthwis
3 russet potatoes, peeled and cut into quart
1/2 lb turnips, small, white, peeled and quartered
3 small yellow onions, peeled and halved
2 medium zucchinis, ends trimmed
3 large tomatoes, ripe, cored and quartered
1 can garbanzo beans (16 oz), rinsed and drained
1 cup pitted prunes, halved
1/2 cup golden raisins
3 tbsp cilantro leaves, chopped
8 cup couscous, cooked
Directions
1. Trim roots off leeks. Cut a 2-inch "X"{ throught he white bulb
and a 3-inch "X" through the green ends.
Place leeks in a bowl and cover with water and 1 T vinegar.Soak for
30 minutes to remove any sand.Drain and rinse under running water.
Reserve.
2. While the leeks are soaking, prepare athe seasoned broth. Place
broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks,
cumin,ciurry powder, saffron and salt in a very large, heavy pot.
Bring to a boil, reduce heat and simmer for 30 minutes.
3. Place reserved leeks, carrots, potatoes, turnips and onions into
the broth. Bring to a boil, reduce heat and simmer for 30 minutes.
4. Using a potato peeler, peel zucchini lengthwise at intervals to
make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.
5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently
so that vegetables don't break up.
Cook for 30 minutes.
6. Just before serving, gently heat vegetables and broth through.
Stir in 3 TBS of the chopped cilantro.
Spoon cooked couscous into shallow bowls and top with vegetables and
broth. Garnish with the remaining tablespoon of chopped cilantro.
Serve hot.
Per serving: 526 cal; 9 g fat; 0 chol
Parade Magazine, Oct. 24, 1993/MM by DEEANNE
Servings: 8 servings
Autumn Harvest Couscous Recipe brought to you by Recipe Ideas
Categories: Beans; Fruit; Soup; Soup And Stew; Vegetable
The History of Recipes
It is quite feasible to trace the history of recipes back into ancient history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that is, sadly, these old cookbooks were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to historians are some clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into Roman times around 25BC a man called Apicius created some scripts describing recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius also informs us how the cooks of his times were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens such as bay, rue and asafoetida. Moving on, we have a couple of interesting books dating from the fourteenth century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that we all know today, but instead recipes for the types of meals enjoyed by the rich people of the period. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab countries, including spices like coriander, basil and rosemary. These new foods and tastes prompted an increase in publications on food, most of which are kept safe in private collections. During the next few centuries, the powerful families of the West tried to serve the most extravagent banquests, and because of this cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that fine cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing the recipes of their peers. By the advent of the 20th century, recipe books are increasing in popularity as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Autumn Harvest Couscous recipe.
