2 ounces dried sour cherries
1/4 cup warm water
1 cup chicken broth
1 tablespoon butter
1 dash salt
1 dash ground black pepper
1 cup quick-cooking couscous
Combine the cherries and warm water in a small bowl. Set aside for 10 minutes.
Combine the broth, cherries and water, butter, salt, and pepper in a 2-quart saucepan over medium-high heat. Bring the mixture to a boil.
Stir in the couscous then cover the pan and remove it from the heat. Let stand off the heat for 5 minutes.
Remove the lid and fluff the couscous with a fork. Serve immediately.
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