1/2 lb fresh mushrooms, sliced
1/4 cup pine nuts
1/2 cup unsalted butter - melted and divide, d
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup fresh parsley, chopped
2 garlic cloves, minced
1/4 cup currants, dried
1/2 tsp each salt and pepper
1/2 tsp herbes de provence
3 cup canned chicken broth - diluted
16 oz package couscous
A Recipe for
Couscous With Pine Nuts & Currants
The second day of a diet is always easier than the first. By the second day you're off it. |
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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
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Dyspepsia is the remorse of a guilty stomach. |
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This Recipe for Couscous With Pine Nuts & Currants is one of thousands in the Recipes-to-go Fruit Cookbook.
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If you enjoy this Couscous With Pine Nuts & Currants Recipe - you should enjoy the recipe collections you can find on the websites below:
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We think fast food is equivalent to pornography, nutritionally speaking. |
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This is a recipe for Couscous With Pine Nuts & Currants from the recipe cookbook of Recipes-to-go (Fruit)
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Food Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
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Old people shouldn't eat health foods. They need all the preservatives they can get. |
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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.
Serves: 16
Couscous With Pine Nuts & Currants Recipe brought to you by Recipes To-Go