MMMMMTHE COUSCOUS
1 1/2 cup Dry couscous, *
1 1/2 cup Boiling water
1 cup Carrots
1 large Bell pepper, green,red, or yellow or all!!
1 cup Green beans, cut into 1" pieces
1/3 cup Red onions, sliced
1/3 cup Currants or raisins
2 tbsp Almonds, toasted and chopped
MMMMMMARINADE
1/4 cup Canola oil
1/2 cup Orange juice
1/4 tsp Cinnamon
3 tbsp Lemmon juice
1/2 cup Fresh parsley, chopped
1 tbsp Fresh dill, mixed
Directions
*Couscous is available in large supermarkets or specialty stores
Place the couscous in a large bowl; stir in the boiling water. Cover
and let sit for 10 to 15 minutes, stirring once or twice with a fork
to fluff. Steam the carrots, pepper, and green beans until just
tender. The time varies with the vegetable. Pepper takes about 1 to
2 minutes; green beans take about 2 minutes; carrots take about 4
minuutes. Add to the couscous. Gently stir in the red onion,
currants, and almonds. Whisk all the ingredients for the marinade
together. Add to the coucous mixture and allow this final mixture to
chill for 2 hours to in a covered bowl in the refrigerator, or until
cool throughtout. Don't allow the couscous to sit any longer than
this or it will become mushy. One serving(1/12 mixture, about 1/2
cup) (1/2 cup does this mean that we must have 10 other people over
for lunch, you all come!)
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
(THERE IS VEGETABLES LISTED IN THE ABOVE INGREDIENTS, YET THERE IN
NOT VEGETABLE EXCHANGE THAT IS LISTED) CAL: 155; CAR: 23gm; PRO: 4g;
FAT: 5g; CHO: 0mg; SOD: 8mg;
Source: Diabetes Forecast; February 1994
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 12 servings
Cousous Topped With Almonds Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nuts/Grains; Side Dishes; Vegetarian; Fruits
The History of Recipes
We can follow the history of meal recipes far back into the far past, in truth as far back as early Egypt, and maybe even further. Having said that, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents which described recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also recounts how the ancient cooks used many different herbs, including a few that will be familiar to modern cooks for example bay, mint and dill. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as basil and rosemary. These new foods and spices prompted a torrent in manuscripts on cooking, many of which are kept safe in private collections. By the time we get to the 20th century, cookbooks are starting to become popular mostly as a result of better eduction, leisure time and being a little richer. The introduction of the TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Cousous Topped With Almonds recipe.
