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How To make Couscous with Pine Nuts and Currants
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.
How To make Couscous with Pine Nuts and Currants's Videos
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Find this recipe and many others on Cook Happy for the iPad, now available at the App Store: The app features over 2 hours of high quality video and six recipe collections designed by expert chefs.
About Cool Couscous Salad with Pine Nuts: Toasted pine nuts bring this salad together by adding a rich flavor and satisfying crunch that complements the bright flavors of the citrus and fresh herbs.
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Broccoli and Couscous Smoked Paprika Salad Recipe | Healthy Salad Recipes - Bobby Deen loves healthy salads for lunch. Today, he's sharing an easy couscous salad recipe!
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Elinor Griffith's Cranberry Couscous Salad
Author and gourmet guide Elinor Griffith, whose story Meals with Meaning appears in the September 2015 edition of Guideposts, shares her recipe for healthy and delicious couscous salad.
ZUCCHINI SALAD WITH MINT DRESSING AND ROASTED PINENUTS - VIDEO RECIPE
PLEASE SUBSCRIBE - This recipe is perfect for that uniquely delicious change from the normal boring salad - perfect to use up excess vegetables in your garden, quick and easy to prepare.
Ingredients:
3 large Zucchini
1/4 red pepper (capsicum)
2 finely chopped spring onion/shallot (1 for salad, 1 for dressing)
1 large cup of fresh mint leaves
1 large teaspoon minced garlic or 2-3 cloves finely chopped
1/2 cup olive oil
1 tablespoon red wine vinegar
pinch of red chilli flakes
1/2 teaspoon sea salt
freshly ground black pepper
juice of 1-2 limes, according to personal taste
Music is provided with permission: Cold Funk by Kevin MacLeod (incompetech.com) Licensed under Creative Commons Attribution 3.0.
Recipe and Video Demonstration is provided with permission Zucchini Salad with Mint Dressing and Roasted Pinenuts by Jo Douglas at aussie-true-blue-recipes.com for sole upload and monetization purposes to Chris Stow, owner of
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