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
Food historians have tracked the existence of recipes back into the far past, certainly as far back as early Egypt, and potentially, even further back. Interesting though that is, in the main part, these early records were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which appeared in the fourteenth century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the nobility of the period. In the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new foods and tastes was responsible for a torrent in recipe publications, many of which are now in private libraries. Over the next few centuries, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and because of this the best chefs and their recipes were greatly in demand. However, it was during the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. The introduction of television brings us cooking programs 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 massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Spicy Couscous recipe.
