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.
Didn't have any apricot jam in the house so used a mango and chilli chutney left over from my curry night. Added some chopped satsuma segments and corriander as well and it's AMAZING! Thank you for the recipe!
Very good and quick meal! Will definitely make again. However, I think it needed a bit more of the apricot flavor. It also tasted a bit dry. I will try adding a bit more apricot preserves and oil next time.
Made as directed except I only used 2 tablespoons of olive oil for a lighter side dish since we were serving with salmon. No need to use all of the oil - very light and flavorful, with just a hint of sweetness!
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