This was just ok for my family. I did cut the oil in half. DD didn't like the vinegar taste. I wasn't big on the almonds. Probably won't make again.
Couscous with Apricot Vinaigrette
Photo: Beatriz Da Costa
Yield: Makes 4 to 6 servings
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Amount per serving
- Calories: 305
- Calories from fat: 30%
- Fat: 10g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 324mg
- Carbohydrate: 47g
- Fiber: 3g
- Sugars: 6g
- Protein: 7g
- 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
- 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.
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