Classic Couscous

2 tablespoons unsalted butter
2 cups couscous
1 cup water
1 cup low-sodium chicken broth
1 teaspoon salt
Pepper
Melt butter in medium saucepan over medium-high heat. Add couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt and stir briefly to combine. Cover and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Season with pepper to taste and serve.
COUSCOUS WITH DATES AND PISTACHIOS
Increase butter to 3 tablespoons and add 1⁄2 cup chopped dates, 1 tablespoon grated fresh ginger, and 1⁄2 teaspoon ground cardamom to saucepan with couscous. Increase amount of water to 1-1⁄4 cups. Stir 3⁄4 cup coarsely chopped toasted pistachios, 3 tablespoons minced fresh cilantro, and 2 teaspoons lemon juice into couscous before serving.
COUSCOUS WITH DRIED CHERRIES AND PECANS
Increase butter to 3 tablespoons and add 1⁄2 cup coarsely chopped dried cherries, 2 minced garlic cloves, 3⁄4 teaspoon garam masala, and 1⁄8 teaspoon cayenne pepper to saucepan with couscous. Increase amount of water to 1-1⁄4 cups. Stir 3⁄4 cup coarsely chopped toasted pecans, 2 thinly sliced scallions, and 2 teaspoons lemon juice into couscous before serving.
COUSCOUS WITH CARROTS, RAISINS, AND PINE NUTS
Increase butter to 3 tablespoons and add 2 grated carrots and 1⁄2 teaspoon ground cinnamon; cook, stirring frequently, until carrot softens, about 2 minutes. Add 1⁄2 cup raisins to saucepan with couscous and increase water to 1-1⁄4 cups. Stir 3⁄4 cup toasted pine nuts, 3 tablespoons minced fresh cilantro, 1⁄2 teaspoon grated orange zest, and 1 tablespoon orange juice into couscous before serving.
COUSCOUS WITH SHALLOTS, GARLIC, AND ALMONDS