-1 tbsp olive oil -1 1/2 cups pearled couscous -1 large shallot, peeled and minced -1/8 tsp saffron, crushed -1 1/2 cups low sodium chicken or bone broth -1/2 cup water -kosher salt and ground pepper to taste -2 tbsp ginger, finely minced -1 tbsp unsalted butter -2 tbsp flat-leaf parsley, finely chopped -2 tbsp mint, finely chopped -1 lemon, halved

1. Prepare Couscous:
In a medium saucepan set over medium-high heat, add the olive oil and couscous, and toast, stirring constantly until lightly browned. Add the shallot and cook until translucent, about 2-3 minutes.

2. Add Liquid:
Add the saffron, chicken broth, water, and season with salt and pepper. Cover the saucepan and bring to a boil, then reduce the heat to low and simmer until the couscous is tender and the liquid has been absorbed, about 8 minutes.

3. Finish the Couscous:
Once the couscous is cooked, stir in the ginger, butter, and herbs, and stir to combine. Increase the heat to medium and cook for an additional 1-2 minutes until the ginger softens. Taste and adjust seasoning with salt, pepper, and lemon juice to y & preference.

4. Serve:
Fluff the couscous with a fork and serve warm, garnished with additional herbs if desired.