Recipe courtesy of Ann Marie Lemcke and Greg Ziegenfuss
Total:
1 hr 15 min
Active:
1 hr
Yield:
75 servings
Level:
Intermediate

Ingredients

Directions

For the couscous:

In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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