Recipe courtesy of Ann Marie Lemcke
and
Greg Ziegenfuss
Couscous with Arugula and Balsamic Tomatoes
- Level: Intermediate
- Yield: 75 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 75 servings
- Calories
- 140
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 126
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
Ingredients
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
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.