Couscous With Pine Nuts & Currants Recipe
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Couscous With Pine Nuts & Currants
1/2 lb Fresh mushrooms, sliced
1/4 cup Pine nuts
1/2 cup Unsalted butter melted and divided
1 cup Onion, chopped
1/2 cup Celery, chopped
1/2 cup Fresh parsley, chopped
2 Garlic cloves, minced
1/4 cup Currants, dried
1/2 tsp Each salt and pepper
1/2 tsp Herbes de Provence
3 cup 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. |
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