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Photo: Beatriz Da Costa Photo by: Photo: Beatriz Da Costa

Couscous with Apricot Vinaigrette

Real Simple JUNE 2006

  • Yield: Makes 4 to 6 servings


  • 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.

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

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Couscous with Apricot Vinaigrette Recipe