Title: Dried-Fruit Couscous
Categories: Insert
Yield: 4 Servings

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

Recipe by: Country Living Magazine, October 1994 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.

previous

next