Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3
Sara Quessenberry
Recipe by Real Simple June 2006

Gallery

Credit: Beatriz Da Costa

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

305 calories; calories from fat 30%; fat 10g; saturated fat 1g; cholesterol 0mg; sodium 324mg; carbohydrates 47g; fiber 3g; sugars 6g; protein 7g.
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