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Couscous With Pine Nuts Currants

Ingredients
 

1/2 lb fresh mushrooms, sliced
1/4 cup pine nuts
1/2 cup unsalted butter - melted and divide, d
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup fresh parsley, chopped
2 garlic cloves, minced
1/4 cup currants, dried
1/2 tsp each salt and pepper
1/2 tsp herbes de provence
3 cup canned chicken broth - diluted
16 oz package couscous



 
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Preparation
 
Saute mushrooms and pine nuts in 2 tb. melted butter in a small
skillet, until mushrooms are tender. Remove from heat; set aside.

Saute onion, celery, parsley and garlic in remaining 1/4 cup plus 2
tb. butter in a large skillet until tender. Add reserved mushroom
mixture, currants and seasonings; stir well. Add chicken broth; bring
to a boil. Add couscous, stirring well. Cover, remove from heat, and
let stand 10 minutes or until liquid is absorbed.

Recipe from Iris Cosnow in _Hemi-demi-semi Flavors_ by The Chamber
Music Society of the North Shore/Glencoe, IL. In _America s Best
Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1990. Pg. 218. ISBN 0-8487-1009-6. Electronic format by Cathy
Harned.

 

 
Servings:
16


 

 

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