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

Instructions

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.