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
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.
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