Couscous With Pine Nuts And Currants

Ingredients

1/2 lb mushrooms
1/4 c pine nuts
1/2 c butter
1 c onion
1/2 c celery
1/2 c parsley
2 garlic
1/4 c currants
1/2 ts salt and pepper
1/2 herbes de provence
3 c chicken broth
16 oz couscous

Instructions

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.