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
Preparation
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.
