Ingredients
- 2 garlic (cloves)
- 1/2 herbes de provence
- 700 ml chicken broth (canned)
- 300 gr couscous
- 120 gr onion
- 80 gr mushrooms (fresh)
- 65 gr butter (unsalted)
- 50 gr celery
- 36 gr pine nuts
- 28 gr currants
- 14 gr parsley (fresh)
- 1 gr salt and pepper
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 quarter 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.
