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Couscous with Pine Nuts and Currants

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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