Ingredients
8 oz couscous (about 1 1/2 cups)
1 cup vegetable stock
1 tbsp fresh thyme chopped or 1/2 tsp drie, d
2 tbsp wine vinegar
1 cup frozen baby peas, thawed
1 cup frozen corn kernels, thawed
2 large tomatoes, peeled, seeded, and chopp, ed
2 scallions, sliced thin
1 tbsp fresh basil or 1/2 tsp dried
6 romaine leaves, washed and dried
Directions
Place couscous in large bowl. Pour 1 cup boiling water over couscous
and let stand. In saucepan, bring vegetable stock to boil, add thyme
and vinegar. Boil to reduce to 3/4 cups. Add peas and corn to liquid
and turn off heat. Toss tomatoes, scallions, and basil into couscous.
Add liquid to couscous and mix well. Cover and refrigerate 2 hours
before serving. To serve, top a romaine leaf with couscous mixture.
Makes 6 servings (Per serving:197 calories, 2 grams fat)
nanette.blanchard@springsboard.org (NANETTE BLANCHARD) From Beyond
Alfalfa Sprouts and Cheese...
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Servings: 6 servings
Chilled Couscous Vegetable Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
Written recipes as an idea can be found far back into history, in truth as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these ancient cook books were just simple pictorial recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts are some tablets in the Sumerian language 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 making those who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something we still use today. Additionally, he recounts how the cooks of his times were skilled in the use of a wide range of spices and herbs, including many that are still in use today like thyme, fennel and parsley. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, such as basil and rosemary. These new herbs and spices prompted an eruption in books on cookery, most of which are kept safe in private collections. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chilled Couscous Vegetable Salad recipe.
