1 1/2 cup water
1/3 cup raisins
1 tsp salt
1 cup couscous
1 tbsp butter
Directions
Measure water, raisins and salt into saucepan; bring
to boil. Stir in couscous and butter; cover and remove
from heat. Let stand for 5 minutes; fluff with fork.
Serve curried vegetables on top for a delicious
dinner. See "Kids-cook: Curried Vegetables"
Per serving: about 240 calories, 6 g protein, 3 g fat,
47 g carbohydrate
Source: Canadian Living magazine, Mar 95
Presented in article by Shannon Ferrier, Tamara
Shuttleworth "Health & Well-Fare: Hey, Kids! Let's
Cook"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Kids-Cook: Couscous Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Historians have traced the existence of recipes far back into ancient history, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, these, ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into The time of the romans 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, main meal and dessert, a very modern way of dining. Additionally, he describes how the cooks of Roman times made use of a wide range of spices, including some that we all recognise like basil, rue and asafoetida. As our culinary historical trip moves to more modern times there were a couple of recipe books which date from the fourteenth century ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that we all know today, but rather recipes for the types of food prepared by the cooks of the rich and powerful of those days. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including parsley and basil. The introduction of these new culinary ideas led to an eruption in manuscripts on food, the majority of which are now in private collections. Over the following few centuries, the rich and powerful families of the West competed to serve the most exotic meals, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it was during the 19th century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books were highly popular mostly due to more people being able to read, more leisure time and having more money to spend. The introduction of television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Kids Cook_ Couscous recipe.
