Ingredients
- 2 cups duck stock
- 1 3/8 cups couscous
- 3/8 cup figs (dried sliced)
- 3/8 cup pitted dates (sliced)
- 1 tablespoon butter
- 1/4 teaspoon salt
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.
