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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
Just the name of this side dish is cool enough for a little kid to give it a try, and the great taste will keep 'em digging in.
Ingredients:
1 box (5-6 oz) of couscous
1 (14 oz.) can vegetable broth
1 Tablespoon olive oil
1/2 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.
About the Author: Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children, and founders of Fresh Baby.
Raised by parents who love fresh foods and entertaining, their mom, a gourmet cook, ensured that they were well-equipped
with extraordinary skills in the kitchen. Both with long track records of business success, they decided to combine their
skills in the kitchen with their knowledge of healthy foods and children to create Fresh Baby. Cheryl and Joan put a modern
twist on the conventional wisdom that when you make it yourself, you know it's better. Their goal at Fresh Baby is to make
the task of raising a healthy eater a little bit easier for all parents. Visit them online at www.FreshBaby.com and subscribe
to their Fresh Ideas newsletter to get monthly ideas, tips and activities for developing your family's healthy eating habits!
Let's Get Cooking!
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...
by Cheryl Tallman and Joan Ahlers
Let's Get Cooking!
