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.