Couscous with Arugula and Balsamic Tomatoes

Name: Couscous with Arugula and Balsamic Tomatoes
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 75 servings
Cuisine: middle-eastern
Ingredients: 2 tablespoons extra-virgin olive oil plus 1/2 cup; 1 1/2 cup fine diced yellow onion; 3 tablespoons minced garlic; 6 cups chicken stock; 1 tablespoon salt, plus more for seasoning; 1 teaspoon white pepper, plus more for seasoning; 1 1/2 cup diced dried apricot; 6 cups Moroccan couscous; 3 cups chopped seedless kalamata olives; 12 ounces pine nuts, toasted; 1 cup snipped chives; 3 cups feta cheese; 8 whole Roma tomatoes; 1/2 cup balsamic vinegar; 1 pound baby arugula, for garnish

Recipe courtesy of Ann Marie Lemcke and Greg Ziegenfuss

Show: Food Network Challenge

Episode: Challenge: Big Bash Caterers

Couscous with Arugula and Balsamic Tomatoes

0 Reviews

Level: Intermediate
Yield: 75 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 75 servings

Calories

140

Total Fat

7

Saturated Fat

2

Carbohydrates

15

Dietary Fiber

1

Sugar

3

Protein

4

Cholesterol

6

Sodium

126

Total: 1 hr 15 min
Prep: 1 hr
Cook: 15 min

Level: Intermediate
Yield: 75 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 75 servings

Calories

140

Total Fat

7

Saturated Fat

2

Carbohydrates

15

Dietary Fiber

1

Sugar

3

Protein

4

Cholesterol

6

Sodium

126

Total: 1 hr 15 min
Prep: 1 hr
Cook: 15 min

Ingredients

2 tablespoons extra-virgin olive oil plus 1/2 cup

1 1/2 cup fine diced yellow onion

3 tablespoons minced garlic

6 cups chicken stock

1 tablespoon salt, plus more for seasoning

1 teaspoon white pepper, plus more for seasoning

1 1/2 cup diced dried apricot

6 cups Moroccan couscous

3 cups chopped seedless kalamata olives

12 ounces pine nuts, toasted

1 cup snipped chives

3 cups feta cheese

8 whole Roma tomatoes

1/2 cup balsamic vinegar

1 pound baby arugula, for garnish

Directions

For the couscous:
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 arugula.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Couscous with Arugula and Balsamic Tomatoes

Couscous with Arugula and Balsamic Tomatoes

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