Couscous With Pine Nuts And Currants Recipe

Step 1

Saute mushrooms and pine nuts in 2 tb. melted butter in a small skillet, until mushrooms are tender. Remove from heat; set aside.

Step 2

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.

Things You'll Need

  • 1/2lb Fresh mushrooms; sliced
  • 1/4c Pine nuts
  • 1/2c Unsalted butter
  • -- melted and divided
  • 1c Onion; chopped
  • 1/2c Celery; chopped
  • 1/2c Fresh parsley; chopped
  • 2 Garlic cloves; minced
  • 1/4c Currants; dried
  • 1/2ts Each salt and pepper
  • 1/2ts Herbes de Provence
  • 3c Canned chicken broth
  • -- diluted
  • 16oz Package couscous

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