Couscous is worth the price of herbs, olives

Here's the recipe I used Sunday for couscous with Greek olives. It is delicious. This recipe makes enough to serve eight or so. We had the last of the leftovers at supper tonight. I know this is not the best time of year to use fresh herbs-- they're not growing in the garden, and are plenty pricey in the produce aisle. But I splurged and bought what I needed for this. I also indulged in a nice jar of pitted, halved Kalamata olives.

Couscous with olives and fresh herbs

1 stick butter
3 large onions, chopped
3/4 teaspoon ground ginger
1/2 teaspoon turmeric
2-1/4 cups chicken broth
1 cup pitted halved Kalamata olives
1/2 cup fresh basil
1/3 cup chopped fresh mint
1/4 cup fresh lemon juice
2 cups couscous

Melt butter in deep saucepan over medium-low heat. Add onions, stir and cook, covered, stirring occasionally for about 30 minutes. Add ginger and turmeric. Add broth, olives, basil, mint and lemon juice. Bring to a boil. Add couscous. Cover pan, turn off heat. Let stand until liquid is absorbed and couscous is tender, about 10 minutes.