Couscous with Apricot Vinaigrette

Photo: Beatriz Da Costa
Recipe from Real Simple

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Nutritional Information

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

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

  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.
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