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
Academics have tracked the existence of recipes far back into the distant past, certainly as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these early records were just simple hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans 25BC a roman called Apicius created a few documents detailing recipes prepared by the Romans. In his works, he recounts how the meals were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. He also informs us how the chefs of Roman times made use of many spices and herbs, including many that are still in use today like basil, mint and asafoetida. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new culinary ideas caused an outbreak in books on cookery, some of which are now in private cookery archives. By the arrival of the twentieth century, cookbooks were highly popular mostly as a result of higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Autumn Harvest Couscous recipe.
