of Le Bernardin
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.
See recipe for Chicken Tagine