Recipe courtesy of Ann Marie Lemcke and Greg Ziegenfuss

Couscous with Arugula and Balsamic Tomatoes

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 75 servings
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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


  1. For the couscous:
  2. 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.