475 ml duck stock 50 gr pitted dates 50 gr figs 14 gr butter 1 gr salt 210 gr couscous
Instructions
In 3 litre 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.