2 c duck stock -- or water 1/3 c pitted dates -- sliced 1/3 c dried figs -- sliced (or : prunes) 1 TB butter 1/4 ts salt 1 1/3 c couscous
In 3-quart saucepan, heat duck stock, dates, figs, butter and salt to boiling. Stir in couscous and remove saucepan from heat. Cover and set aside 5 minutes. Fluff couscous with fork before serving.
Recipe By : Country Living Magazine, October 1994
From: "Sharon L. Nardo"
