Herbed Israeli Couscous

From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too.

• Ready In: 20 mins
• Serves: 8
• Yields: 4 cups

Ingredients

• 2  tablespoons olive oil
• 2  cups israeli couscous
• 4  cups chicken broth or 4  cups vegetable broth
• 1⁄4 cup fresh parsley, chopped
• 1  tablespoon tarragon, chopped
• 1  tablespoon rosemary, chopped
• 1⁄4 cup lemon juice
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
2. Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
3. Add the herbs and lemon juice. Season with salt and pepper.