| 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 | t | Each salt and pepper |
| 1/2 | t | Herbes de Provence |
| 3 | c | Canned chicken broth |
| diluted | ||
| 16 | oz | Package couscous |
| 1990 | etown Collection_. Birmingham, AL: Oxmoor House Inc. 1990. |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 66
Total Fat: 7.6g
Cholesterol: 15.3mg
Sodium: 146mg
Potassium: 260.8mg
Carbohydrates: 15.5g
Fiber: 1.2g
Sugar: 7.5g
Protein: 3.4g