1/2 tsp Vegetable oil
2 Green onions, chopped
2 small Tomatoes, chopped
1 cup Chicken broth
1 tsp Ground cumin
Pinch salt
1 tsp Curry powder
1/8 tsp Ground cinnamon
1 cup Couscous
2 tbsp Fresh parsley
Directions
In a medium-size non-stick skillet; heat the oil. Add green onions
and tomatoes; saute 3 minutes, stirring. Remove from heat and keep
warm. In a warm. In a medium-size saucepan, combine the remaining
ingredients except the couscous and parsley. Cover and let stand 5
minutes, until liquid is absorbed. Add tomatoes and green onions and
fluff with a fork. Garnish with chopped parsley. Makes 3-1/2 cups.
Food Exchange per serving: 1 STARCH/BRAD EXCHANGE + 1 VEGETABLE
EXCHANGE CAL: 121; CHO: 0mg; CAR: 21g; PRO: 4.3g; SOD: 11mg; FAT: 2g;
Source: Light & Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 nice folks
Spicy Couscous Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nuts/Grains; Vegetables; Main Dish; Vegetarian
The History of Recipes
It is actually possible to trace the history of recipes way back into distant history, at least as far back into recorded history as the early Egyptians, and quite possibly further than that. However, mostly, these early cookbooks were just primitive pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians is a collection of ancient tablets in Sumerian which show the preparation 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 wonderful. As we move into Roman times around 25BC a man called Apicius compiled a few scripts which described recipes prepared by the Romans. In his publication, he tells us how the meals were divided into starters, main course and dessert, something that is very familiar to us today. Aspicius informs us how the cooks of his times made use of many different spices and herbs, including some familiar names such as basil, rue and dill. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices such as basil and rosemary. The introduction of these new tastes led to a torrent in publications on food, some of which still exist in private cookery archives. By the advent of the 1900s, recipe publications are increasing in popularity as a result of more people being able to read, more spare time and having more money. The revolution that is television brought us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Spicy Couscous recipe.
