Herbed Couscous

Serves: 4

1 ½ Tbls. butter
2 shallots, peeled and minced
¾ tsp. Ground cumin
1 tsp. Crushed fennel seeds
1 cup couscous
1 141/2(14.5-oz)unce can chicken broth
1 tsp. Salt
3 Tbls. Finely chopped fresh flat-leaf parsley, finely chopped or 1 ½ T dried
1 Tbls. Finely chopped fresh sage, finely chopped or 1 ½ t dried
2 tsp. Finely chopped fresh marjoram, finely chopped or 1 t dried
(I also use the dry version of all this, you just use less)

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.