Couscous With Arugula And Balsamic Tomatoes
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
55
Spice
38
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cup
Yellow Onion (fine diced)3 tbsps
Garlic (minced)6 cups
Chicken Stock1.5 cup
Dried Apricot (diced)6 cups
Couscous (moroccan)340 g
Pine Nut (toasted)1 cup
Chives (snipped)3 cups
Feta Cheese1 cup
Balsamic VinegarDirections:
1
For the couscous: In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque
2
Add garlic and saute to aroma
3
Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil
4
Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly
5
Cover tightly and wrap - allow to stand for 10 minutes
6
Fluff with a fork and fold in olives and pine nuts, chives and feta cheese
7
Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar
8
Season with salt and white pepper and garnish with arugula