1 large onion, diced

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

1 cup (250 ml) chicken broth

1 cup (250 ml) couscous

2 tablespoons (30 ml) chopped flat parsley

1 tablespoon (15 ml) chopped fresh tarragon (or cilantro)

In a small saucepan, soften the onion and garlic in the oil. Add the broth and bring to a boil. Season with salt and pepper. Remove from the heat and add the couscous. Cover and let stand for 5 minutes. Fluff the couscous with a fork. Add the herbs and adjust the seasoning.

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