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Provided by: Chef Eric Ripert
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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)A roster of extreme deliciousness (at modest prices).
Eating"Pretzeled" dumplings, mind-bending mac 'n' cheese, and heroic French dips.