Remove the pan from the heat. Add the chicken bites back to the pan and toss to coat them evenly with the garlic butter.

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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.

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This plateful of food from the buffet at Amber Indian Express Restaurant in downwown Wilkes-Barre includes, Palak Paneer, shown at top right, it features spinach and a cheese called paneer — Chana dal ...

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