Couscous with pine nuts & 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.