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Couscous With Pine Nuts & Currants

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      Title: COUSCOUS WITH PINE NUTS & CURRANTS
 Categories: Fruits, Harned 1994, Nuts, Rice/grains, Side dish
      Yield: 16 Servings
 
    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
 
  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. Submitted By CCH@SALATA.COM (CATHY HARNED) On 13 JAN 96
  163610 -0800
 
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