Couscous with Rocket and Balsamic Tomatoes

Method

Couscous with Rocket and Balsamic Tomatoes

in a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. add garlic and saute to aroma. add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. cover tightly and wrap - allow to stand for 10 minutes. fluff with a fork and fold in olives and pine nuts, chives and feta cheese. meanwhile, fine dice the seedless flesh of the roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. season with salt and white pepper and garnish with rocket.

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