Mushroom, Cherry Cous Cous with Tarragon

2 shallots, chopped
1 box, baby bella mushrooms
3/4 cup, dry cherries
2 cups, Israeli cous cous
4 cups, low sodium chicken stock
1 cup, frozen peas
4 sprigs, fresh tarragon, chopped finely
2 tbsp olive oil
salt + pepper

In a non-stick pan, roast shallots until golden.  Add chopped mushrooms to the pan.  Roast until reduced by a quarter in volume.  Add cherries.  Add in the cous cous and toast for about 3 minutes.  Add stock, stir and change heat to medium-low.  Cover with lid and simmer until all the liquid is absorbed. Add peas and carefully stir to incorporate them.  Remove from heat after about a minute.  Sprinkle with tarragon. Season with salt and pepper.

Like the previous post, this can totally be customized to your liking. I've done a few different combos (and unfortunately often exclude tarragon since it's an acquired taste for a lot of friends):

- onions, mushrooms and corn, chicken stock
- shallots, figs, dry currents, apricots, cilantro, chicken stock
- shallots, calamari rings, peas, parsley, seafood stock
- shallots, butternut squash (small cubes), mushrooms, sage, chicken stock


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