Couscous With Pine Nuts & Currants
Serves:
Ingredients:
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
Method:
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.
Submitted By CCH@SALATA.
COM (CATHY HARNED) On 13 JAN 96 163610 -0800