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Couscous with Pine Nuts & Currants

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Submitted by Opus

YIELD

16 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

½ 226.8
POUND G MUSHROOMS
fresh, sliced
¼ 59
CUP ML PINE NUTS
½ 118
CUP ML BUTTER, UNSALTED
melted and divided
1 237
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
½ 118
CUP ML PARSLEY LEAVES
fresh, chopped
2 2
EACH EACH GARLIC CLOVES
minced
¼ 59
CUP ML CURRANTS
dried
½ 2.5
TEASPOON ML SALT AND BLACK PEPPER
each *
½ 2.5
TEASPOON ML HERBS
de provence *
3 7.1E+2
CUPS ML CHICKEN BROTH
canned, diluted
16 462.4
OUNCES ML/G COUSCOUS

Directions

Sauté mushrooms and pine nuts in 2 tb. melted butter in a small skillet, until mushrooms are tender.

Remove from heat; set aside.

Sauté onion, celery, parsley and garlic in remaining ¼ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 171 42% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 72mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 12%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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