Photo: Beatriz Da Costa
Yield
Makes 4 to 6 servings

How to Make It

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.

Ratings & Reviews

daneanp's Review

tara31
October 29, 2013
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.

sukeedog's Review

Craig84
May 17, 2013
N/A

JeffAxelrod's Review

daneanp
August 20, 2011
Delicious. A nice sweet change for couscous. I think it might be good with some goat cheese and tomatoes added as well.

Craig84's Review

Pumpkina
March 29, 2011
Didn't have any apricot jam in the house so used a mango and chilli chutney left over from my curry night. Added some chopped satsuma segments and corriander as well and it's AMAZING! Thank you for the recipe!

Pumpkina's Review

sukeedog
January 19, 2011
Very good and quick meal! Will definitely make again. However, I think it needed a bit more of the apricot flavor. It also tasted a bit dry. I will try adding a bit more apricot preserves and oil next time.

tara31's Review

JeffAxelrod
December 12, 2010
Made as directed except I only used 2 tablespoons of olive oil for a lighter side dish since we were serving with salmon. No need to use all of the oil - very light and flavorful, with just a hint of sweetness!