| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Meats | Fruits, Harned 1994, Nuts, Rice/grains, Side dish | 16 | Servings | |
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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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