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
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