Couscous with rocket and balsamic tomatoes

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Ingredients

  • 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

Use imperial measurements

Method

How to make Couscous with rocket and balsamic tomatoes

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.

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