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.