Ingredients
- 475 ml duck stock
- 210 gr couscous
- 50 gr figs (dried sliced)
- 50 gr pitted dates (sliced)
- 14 gr butter
- 1 gr salt
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.
