Ingredients
1/4 cup sliced almonds
1 saute liquid of choice
1 each large onion
1 tsp bottled minced garlic
1 tbsp all purpose flour
2 tsp curry powder
1/4 tsp cayenne pepper
1 each 16 oz. pkg frozen mixed vegetable, medley
1/3 cup dark or golden raisins
1/2 tsp salt (depending on stock)
2 1/2 cup stock of choice, divided
1 cup cuscous, uncooked
Directions
Heat oven or toaster oven to 350 degrees. Place almonds in a single
layer on a baking sheet. Bake for about 5 minutes or until golden
brown. Coarsely chop onion. Cook onion and garlic in saute liquid.
Stir in flour, curry powder, and cayenne pepper and cook for 30
seconds, stirring constantly. Stir in vegetables, raisins, salt and 1
cup of the broth. Cover and bring to a boil over high heat. Reduce
heat to low and continue cooking, covered, for 10 minutes, stirring
occasionally. While the curry is cooking, bring the remaining 1 1/2
cups broth to a boil in a small saucepan. Stir in couscous and remove
from heat. Cover and let stand for 5 min. or until liquid is
absorbed. Fluff with a fork. Serve vegetable curry over couscous and
sprinkle with almonds. Note: The Chicken Style Seasoning posted by
Michelle Dick a while back is an excellent stock for this recipe.
Servings: 4 servings
*Vegetable Raisin Curry With Couscous Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into history, certainly as far as pharonic Egypt, and maybe even further. Having said that, mostly, these early cookbooks were just very simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in 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 anyone who drank it feel blissful. Much later, in Roman times a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, entrees and dessert, something we still use today. He also tells us how the chefs of Roman times used a wide range of spices, including some familiar names like bay, rue and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in publications on food, most of which still exist in private collections. The TV revolution gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us 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 _Vegetable Raisin Curry With Couscous recipe.
