2 cups duck stock — or water
1/3 cup pitted dates — sliced
1/3 cup dried figs — sliced (or prunes)
1 tablespoon butter
1/4 teaspoon salt
1 1/3 cups 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.