Recipe courtesy of Ann Marie Lemcke and Greg Ziegenfuss
Print
Total:
1 hr 15 min
Prep:
1 hr
Cook:
15 min
Yield:
75 servings
Level:
Intermediate

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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