- 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
- 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
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.