Couscous
has been popular among many different cultures, one
of the first written recipes for couscous is found in a 13th century
Hispano-Muslim cookbook, which references the recipe as "known all over
the
world.” Many people think of couscous as Middle Eastern or
Mediterranean in
origin, but it is really from Western
Africa
where details of cooking and making couscous date back to the 10th
century.
Today, couscous remains a staple in Moroccan, Tunisian, and Algerian
cuisine.
Couscous
is a relative newcomer to the American family
table. The increasing interest in vegetarian and ethnic cuisines
explains much
of the reason for seeing more couscous on menus and dinner tables.
Couscous is
pasta that is made from semolina (coarsely ground durum wheat). It is
considered an unrefined carbohydrate which is a great source of energy
for the
body.
Along
with being a good source of energy, couscous is also
low in fat, a good source of fiber and contains some protein. Couscous
has a
subtle taste that is slightly nutty. It is a great substitute for rice
with
many meals, and is a nice accompaniment to many different cuisines.
Age
to introduce: 10-12 months (cooked)
Toddler
Treat: Sand Castles
Ingredients:
1 box (5-6 oz) of couscous
1 (14 oz.) can vegetable broth
1 Tablespoon olive oil
½ cup frozen peas
& carrots combo
1 small ramekin or small glass cup
(this is the mold for
your castle)
Directions:
Cook peas and carrots according to
the package directions.
Prepare couscous according the package directions, but substitute the
same
amount of broth for the amount of water called for on the package. You
can add
water to the broth to make up any difference in the amount of liquid
called for
on the package. After fluffing the couscous with a fork, add the olive
oil and
the peas and carrots mixture to the couscous and mix gently.
Makes
4 servings.
Couscous for the Family
At the market:
Couscous can be found in the rice or pasta section of grocery stores.
It is
also commonly sold in the bulk section of stores too. Couscous is
available in
plain, flavored, and organic varieties. Common brands of couscous
include Near
East, Kasbah, and Rice Select.
The
most common type of couscous are tiny grains. Israeli
couscous, or pearl couscous, is a larger version. If you'd like to give
Israeli
couscous a try, you'll find it in a specialty market.
Here are some quick ideas to add
couscous into your family
meals:
Chopped
black olives, chopped cashews and halved cherry
tomatoes
Roasted peppers and chopped fresh
chives
Chick peas, 1 Tablespoon fresh lemon
juice and chopped
cilantro
Lentils, green peas and 1/2 teaspoon
cumin
Chopped marinated artichokes and
crumbled feta cheese
Black beans (rinsed), cooked corn, 1
Tablespoon lime juice
and chopped cilantro
Ingredients:
1 (6
oz) box couscous
1/4 cup raisins
2 Tablespoons pine nuts
1 cup fresh spinach leaves, lightly
chopped
½ teaspoon garlic salt
¼ teaspoon ground cinnamon
Make couscous according to package
directions, adding 1
Tablespoon of olive oil. Fluff couscous with a fork. Toss in raisins,
pine
nuts, spinach, garlic salt and cinnamon. Cover for 3-5 minutes or until
spinach
has wilted. Serve.