The Chef
Eric Ripert of Le Bernardin

Servings
Serves 4

Ingredients
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

Cooking Instructions
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