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 possible to track the history of recipes way back into distant history, at least as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early records were just very basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered, according to historians is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, we find a couple of interesting cookery books which appeared in the fourteenth century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is familiar to us all today, but instead recipes for the types of meals prepared for the upper classes of the period. For the centuries that followed, the powerful and wealthy tried to serve up the most exotic meals, and consequentially the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes of the day. By the advent of the twentieth century, cookbooks are increasing in popularity mostly as a result of better eduction, more leisure time and having more money. |
We hope you enjoy this _Vegetable Raisin Curry With Couscous recipe.
