Herbed Couscous

• 1 cup well-seasoned chicken stock
• 1 tablespoon extra-virgin olive oil
• 3/4 cup couscous
• 2 tablespoons finely chopped parsley
• 1/2 tablespoon minced chives
• Salt and freshly ground black pepper

1. Bring the stock and oil to a boil, stir in the couscous, remove from heat, cover and set aside for five minutes.
2. Fluff with a fork, fold in the parsley and chives, season to taste with salt and pepper and keep covered until ready to serve.

chicken, extravirgin olive oil, couscous, parsley, chives, salt

Taken from cooking.nytimes.com/recipes/4315 (may not work)