Herbed Israeli Couscous

== Description ==
This recipe yields 8 servings.
== Ingredients ==
* 3 tbsp butter
* 1 onion finely diced
* 1 lb Israeli couscous (sold in middle eastern markets)
* sea salt to taste
* freshly-ground black pepper to taste
* 4 cup vegetable or chicken stock - (to 6) (or water)
* 1 tbsp chopped Italian parsley
* 2 tsp chopped fresh tarragon
* 1 tbsp chopped fresh chervil
== Directions ==
# Heat a 4-quart saucepan over medium-high heat.
# Add the butter and cook until it bubbles and turns brown on the edges.
# Add the onion and cook until tender and golden, about 5 minutes.
# Add the couscous and cook until hot and starting to toast, about 5 minutes, stirring often.
# Season with salt and pepper.
# Add 2 cups of the stock or water and cook until the liquid is absorbed, stirring as you would risotto.
# Continue to add liquid slowly, waiting for the couscous to absorb the liquid before adding more, stirring regularly.
# Cook until the couscous is tender, about 40 minutes.
# Remove the pan from the heat and fold in the parsley, tarragon and chervil.
# Season to taste with salt and pepper.
Category:Chicken stock and broth Recipes
Category:Couscous Recipes
Category:Israeli Recipes
Category:Recipes that need photos
Category:Tarragon Recipes