| 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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