Recipe courtesy of Ann Marie Lemcke and Greg Ziegenfuss
Save Recipe Print
Total:
1 hr 15 min
Prep:
1 hr
Cook:
15 min
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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Greek Shrimp and Couscous

Recipe courtesy of Food Network Kitchen

Couscous Salad with Tomatoes and Mint

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Couscous

Recipe courtesy of Stephen Kalt

Couscous

Recipe courtesy of Amy Finley

Couscous

Recipe courtesy of Cheryl Smith

Browse Reviews By Keyword

          Latest Stories