---------- 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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