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Ingredientes
- 2 c. Duck stock, or possibly water
- 1/3 c. Pitted dates, sliced
- 1/3 c. Dry figs, sliced (or possibly prunes)
- 1 Tbsp. Butter
- 1/4 tsp Salt
- 1 1/3 c. Couscous
Direcciones
- In 3-qt saucepan, heat duck stock, dates, figs, butter and salt to boiling. Stir in couscous and remove saucepan from heat. Cover and set aside 5 min. Fluff couscous with fork before serving.
- NOTES : To be served with Pomegranate-Glazed Duckling (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 29 | 9% |
| Total Fat 3.34g | 4% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 172mg | 7% |
| Potassium 279mg | 8% |
| Total Carbs 63.18g | 17% |
| Dietary Fiber 4.8g | 16% |
| Sugars 16.28g | 11% |
| Protein 7.89g | 13% |
