Herbed Couscous

Couscous makes such a very good accompaniment to a meal that I have been collecting recipes of many variations. This one comes from Food Network's Robert Irvine's new book. Couscous is easy to make; just let it stand in hot water. Cooking time is actually standing time. I have not yet tried this recipe but am posting the recipe here for safekeeping.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  cups water (could use chicken stock or vegetable stock)
• 1  cup couscous
• 4  tablespoons butter
• 1  shallot, minced
• 1  tablespoon  minced flat leaf parsley
• 1  tablesspoon fresh tarragon
•  salt and pepper

Directions

1. Bring water to a boil in a medium saucepan. Add couscous and return to a boil. Cover and remove from heat. Let stand 5 minutes.
2. Melt 2 tablespoons butter over medium heat in a large skillet. Saute shallot, parsley, tarragon, salt and pepper until shallow is translucent.
3. Stir herbs into pot of couscous. Cover and keep warm.
4. Refresh couscous by stirring in a bit of water (or broth) along with 2 tablespoons melted butter.