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
It is quite feasible to follow the history of transcribed cooking instructions way back into history, certainly as far as the early Egyptians, and quite possibly further than that. Interesting though that is, sadly, these early recipes were just basic pictorial recipes for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Moving on, there were a couple of cookery books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals cooked for the wealthy. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new culinary ideas created an eruption in recipe publications, most of which are kept safe in private cookery archives. During the next few hundred years, the rich and powerful families of Europe competed to lay on the best banquets, and consequentially the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery publications are highly popular due to better eduction, more leisure time and being a little richer. Like it or not, the introduction of TV brings us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this _Vegetable Raisin Curry With Couscous recipe.
