1 1/2 cup ; water
2 oz apricots, dried, finely chopped
1 tsp margarine, nondairy
1/3 tsp cardamom
1 cup couscous
Directions
Combine water, apricots, margarine and cardamom in 1 quart casserole
dish. Cover. Microwave on high for 4 minutes, or until water reaches
full boil. Add couscous. Cover. let stand 5 minutes or until liquid
is absorbed. Serves 5
Per serving: 124 cal; 3 g prot; 1 g fat; 27 g carb; 14 mg sod
Recipe submitted by Laura Benson <1benson@psi.wilmer.com@inet#>
MM by DEEANNE
Servings: 5 servings
Apricot Couscous Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Academics have found proof that recipes existed way back into the far past, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Closer to modern times, we have two recipe books published in the fourteenth century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of food served to the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab countries, including spices like parsley, basil and rosemary. These new herbs and spices prompted an eruption in recipe publications, most of which are now in academic collections. During the succeeding few centuries, the upper-class families of Europe competed to offer the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking books are in great demand, as a result of more people being able to read, people having increased leisure time and being a little richer. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Apricot Couscous recipe.
