ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Couscous with Apricot Vinaigrette

Photo: Beatriz Da Costa
Yield Makes 4 to 6 servings

Ingredients

  • 1 10-ounce box couscous
  • 1/4 cup apricot jam or preserves
  • 2 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 scallions (white and green parts), chopped
  • 1/4 cup (1 ounce) roasted almonds, chopped

Nutrition Information

  • calories 305
  • caloriesfromfat 30 %
  • fat 10 g
  • satfat 1 g
  • cholesterol 0 mg
  • sodium 324 mg
  • carbohydrate 47 g
  • fiber 3 g
  • sugars 6 g
  • protein 7 g

How to Make It

  1. Place the couscous in a serving bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.

    Meanwhile, heat the jam in a small saucepan over medium heat or in a microwave on low until bubbling, 30 to 60 seconds. Remove from heat. Immediately add the vinegar, then the oil, and mix until combined. Season with the salt and pepper; set aside.

    Fluff the couscous with a fork and stir in the scallions and almonds. Add the vinaigrette and toss. Serve warm.

    Tip: This slightly sweet side dish is an ideal accompaniment to grilled or roasted pork or chicken. You can also drizzle the vinaigrette over rice or quinoa instead of couscous.