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Home > Restaurants > Recipes > Couscous


Provided by: Chef Eric Ripert
Served at: Le Bernardin

  • Type of Dish: Sides
  • Servings: 4
  • Cuisine: North African
  • Special Requests: Quick and Easy
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2 cups chicken stock or water
3 tablespoons unsalted butter
Salt and freshly ground white pepper
2 cups couscous
2 tablespoon dried blueberries
2 tablespoon dried cranberries


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)

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