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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.
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