Couscous with Pine Nuts and Currants

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Title: Couscous with Pine Nuts and Currants
Categories: Fruits, Harned 1994, Nuts, Rice/grains, Side dish
Yield: 16 servings

1/2 lb Fresh mushrooms; sliced
1/4 c Pine nuts
1/2 c Unsalted butter
-- melted and divided
1 c Onion; chopped
1/2 c Celery; chopped
1/2 c Fresh parsley; chopped
2 Garlic cloves; minced
1/4 c Currants; dried
1/2 ts Each salt and pepper
1/2 ts Herbes de Provence
3 c Canned chicken broth
-- diluted
16 oz Package couscous

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.

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