A recipe for Couscous with Pine Nuts and Currants. Follow the simple recipe instructions for Couscous with Pine Nuts and Currants shared by other home cooking experts.
Ingredients
1/2 lb. Fresh mushrooms; sliced1/4 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 Tsp. Each salt and pepper
1/2 Tsp. Herbes de Provence
3 c. Canned chicken broth, diluted
16 oz. 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 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.
