HERBED COUSCOUS

Herbed Couscous image

Try this herb-flecked couscous instead of rice as a side with meat or mixed with vegetables.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 10

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Ingredients

1 1/2 tablespoons unsalted butter
2 shallots, peeled and minced
3/4 teaspoon ground cumin
1 teaspoon crushed fennel seeds
1 cup couscous
One 14 1/2-ounce can low-sodium chicken broth, or homemade
1 teaspoon coarse salt
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh marjoram

Steps:

Melt butter in a medium saucepan over medium heat. Add the shallots, cumin, and fennel seeds; cook, stirring frequently, until shallots are translucent, about 2 minutes. Add couscous, chicken broth, and salt. Cover; reduce heat to low, and simmer until liquid is absorbed, about 5 minutes. Remove from heat, and stir in parsley, sage, and marjoram. Serve hot.

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