Dried-Fruit Couscous
- 2 c Duck stock; or water
- 1/3 c Pitted dates; sliced
- 1/3 c Dried figs; sliced (or
- -prunes)
- 1 tb Butter
- 1/4 ts Salt
- 1 1/3 c Couscous
In 3-quart 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.
Recipe By : Country Living Magazine, October 1994
Posted to EAT-L Digest 24 October 96
Date: Fri, 25 Oct 1996 10:54:25 -0400
From: "Sharon L. Nardo"
NOTES : To be served with Pomegranate-Glazed Duckling (see recipe).
boiling. Stir in couscous and remove saucepan from heat. Cover and set
aside 5 minutes. Fluff couscous with fork before serving.
Recipe By : Country Living Magazine, October 1994
Posted to EAT-L Digest 24 October 96
Date: Fri, 25 Oct 1996 10:54:25 -0400
From: "Sharon L. Nardo"
NOTES : To be served with Pomegranate-Glazed Duckling (see recipe).
