Couscous with pine nuts and currants

16 Servings

Ingredients

Quantity Ingredient
½ pounds Fresh mushrooms; sliced
¼ cup Pine nuts
½ cup Unsalted butter melted and divided
1 cup Onion; chopped
½ cup Celery; chopped
½ cup Fresh parsley; chopped
2 Garlic cloves; minced
¼ cup Currants; dried
½ teaspoon Each salt and pepper
½ teaspoon Herbes de Provence
3 cups Canned chicken broth diluted
16 ounces Package couscous

Directions

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 ¼ 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Related recipes