---------- Recipe via Meal-Master (tm) v8.02

     Title: Couscous with Pine Nuts and Currants
Categories: Fruits, Harned 1994, Nuts, Rice/grains, Side dish
     Yield: 16 servings

   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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