Puree "A" ingredients in bar blender until very smooth.
In medium saucepan add "A" ingredients to "B" ingredients and bring to a boil.
Place cous cous in 4" full metal hotel pan (Have a piece of foil to cover pan and a whisk ready.)
Pour boiling broth over cous cous. Use whisk to stir cous cous, just to loosen and combine. Cover tightly with foil.
Let sit at room temperature 15-20 minutes until liquid is absorbed and cous cous is tender.
Fluff cous cous with whisk. When cool fold in chives and parsley, stir well to combine.
Place in a clean container. Label, date, initial and refrigerate.