Dried-Fruit Couscous

This is the kind of elegant side dish that takes almost no effort but looks like you really tried. Couscous gets cooked in rich duck stock instead of plain water, which gives every grain a deep, meaty backbone.

Sliced dates and dried figs soften in the hot liquid and scatter throughout the couscous like little pockets of honeyed sweetness. That sweet-savory contrast is what makes North African and Middle Eastern cooking so addictive.

The whole thing comes together in 30 minutes, most of that just waiting while it sits covered off the heat.

Kitchen Tips

• Duck stock is the move here, but chicken stock works as a solid substitute if you don’t have duck stock on hand.
• Fluff with a fork, never a spoon. Stirring compacts the grains and turns your couscous gummy.
• Toss in a handful of toasted pistachios or slivered almonds right before serving for crunch that takes this over the top.