Couscous with rocket and balsamic tomatoes
- Preparation Time20 mins
- Cooking Time15 mins
- Serves75
- DifficultyMedium
2 tbsp extra-virgin olive oil, plus 8 tbsp
240g fine diced yellow onion
25g minced garlic
1.4L chicken stock
1 tbsp salt, plus more for seasoning
1 tsp white pepper, plus more for seasoning
200g diced dried apricot
1kg Moroccan couscous
400g chopped seedless kalamata olives
340g pine nuts, toasted
45g snipped chives
450g feta cheese
8 whole plum tomatoes
120ml balsamic vinegar
450g baby rocket, for garnish
1) In a heavy saucepan, heat 2 tbsp olive oil and lightly saute the onions until opaque. Add the garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil.
2) Place the couscous in a 4L pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap, allow to stand for 10 mins. Fluff with a fork and fold in the olives and pine nuts, chives and feta cheese.
3) Meanwhile, fine dice the seedless flesh of the tomato, toss in the 8 tbsp olive oil and 120ml balsamic vinegar. Season with salt and white pepper and garnish with rocket.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.
