Recipe - Couscous With Pine Nuts And Currants

One half pound Fresh mushrooms; cut or sliced up
One fourth cup Pine nuts
One half cup Unsalted butter
melted and divided
1 cup Onion; chopped
One half cup Celery; chopped
One half cup Fresh parsley; chopped
2 Garlic cloves; minced
One fourth cup Currants; dried
One half teaspoon Each salt and pepper
One half teaspoon Herbes de Provence
3 cup Canned chicken broth
diluted
16 ounce 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 One fourth 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 _Hemidemisemi 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 0848710096. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini