Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         fresh mushrooms -- sliced
     1/4  cup           pine nuts
     1/2  cup           unsalted butter -- - melted and divided
   1      cup           onion -- chopped
     1/2  cup           celery -- chopped
     1/2  cup           fresh parsley -- chopped
   2      cloves        garlic, minced 
     1/4  cup           currants -- dried
     1/2  teaspoon      salt and pepper
     1/2  teaspoon      herbes de provence
   3      cups          canned chicken broth -- - diluted
  16      ounce         couscous

Preparation:

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.