Herbed Israeli Couscous

Description
This recipe yields 8 servings.

Ingredients

 * 3 tbsp butter
 * 1 onion finely diced
 * 1 lb Israeli couscous (sold in middle eastern markets)
 * sea salt to taste
 * freshly-ground black pepper to taste
 * 4 cup vegetable or chicken stock - (to 6) (or water)
 * 1 tbsp chopped Italian parsley
 * 2 tsp chopped fresh tarragon
 * 1 tbsp chopped fresh chervil

Directions

 * 1) Heat a 4-quart saucepan over medium-high heat.
 * 2) Add the butter and cook until it bubbles and turns brown on the edges.
 * 3) Add the onion and cook until tender and golden, about 5 minutes.
 * 4) Add the couscous and cook until hot and starting to toast, about 5 minutes, stirring often.
 * 5) Season with salt and pepper.
 * 6) Add 2 cups of the stock or water and cook until the liquid is absorbed, stirring as you would risotto.
 * 7) Continue to add liquid slowly, waiting for the couscous to absorb the liquid before adding more, stirring regularly.
 * 8) Cook until the couscous is tender, about 40 minutes.
 * 9) Remove the pan from the heat and fold in the parsley, tarragon and chervil.
 * 10) Season to taste with salt and pepper.