Couscous with Apricot Vinaigrette

Couscous with Apricot Vinaigrette Recipe
Photo: Beatriz Da Costa

Recipe from

Real Simple

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry,

June 2006
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