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.
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