Couscous with Pine Nuts and Currants
Couscous with Pine Nuts and Currants, a nuts recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Couscous with Pine Nuts and Currants
Ingredients
- 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
Method
- 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.
More Nuts recipes
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- Almond Rice
- Amaretto Cheesecake
- Apple Brazil Nut Squares *
- Apple Bulgur Breakfast
- Banana-Coconut Crunch Cake