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Recipe Name: Couscous With Pine Nuts And Currants Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Fruits Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 16

1/2 Pound(s) Fresh mushrooms, sliced
1/4 Cup(s) Pine nuts
1/2 Cup(s) Unsalted butter
melted and divided
1 Cup(s) Onion, chopped
1/2 Cup(s) Celery, chopped
1/2 Cup(s) Fresh Parsley, chopped
2 Garlic cloves, minced
1/4 Cup(s) Currants, dried
1/2 Teaspoon(s) Each salt and pepper
1/2 Teaspoon(s) Herbes de Provence
3 Cup(s) Canned chicken broth
16 Ounce(s) Package couscous
1990 etown Collection_. Birmingham, AL: Oxmoor House Inc. 1990.
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 Pg. 218. ISBN
0-8487-1009-6. Electronic format by Cathy Harned. From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 141
Calories From Fat: 66
Total Fat: 7.6g
Cholesterol: 15.3mg
Sodium: 146mg
Potassium: 260.8mg
Carbohydrates: 15.5g
Fiber: 1.2g
Sugar: 7.5g
Protein: 3.4g

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