Provided by: Chef Eric Ripert
Bring the chicken stock and the butter to a boil in a small saucepan. Season with salt and pepper.
Place the couscous and dried berries in a heatproof bowl, and pour the boiling stock over them. Cover with plastic wrap, and let sit for 5 minutes or until the liquid has been absorbed. Uncover, and toss lightly with a fork.(Published 2003)