Couscous with Arugula and Balsamic Tomatoes

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2 tablespoons extra-virgin olive oil plus 1/2 cup

1 1/2 cup fine diced yellow onion

3 tablespoons minced garlic

6 cups chicken stock

1 tablespoon salt, plus more for seasoning

1 teaspoon white pepper, plus more for seasoning

1 1/2 cup diced dried apricot

6 cups Moroccan couscous

3 cups chopped seedless kalamata olives

12 ounces pine nuts, toasted

1 cup snipped chives

3 cups feta cheese

8 whole Roma tomatoes

1/2 cup balsamic vinegar

1 pound baby arugula, for garnish