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
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.