Couscous with Apricot Vinaigrette

Name: Couscous with Apricot Vinaigrette
Yield: Makes 4 to 6 servings
Ingredients: 1 10-ounce box couscous; ¼ cup apricot jam or preserves; 2 tablespoons white wine vinegar; 3 tablespoons olive oil; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 3 scallions (white and green parts), chopped; ¼ cup (1 ounce) roasted almonds, chopped

6 Ratings
5 Reviews

By Sara Quessenberry

Recipe by Real Simple June 2006

Gallery

Credit: Beatriz Da Costa

Recipe Summary

Yield:

Makes 4 to 6 servings

Nutrition Info

Ingredients

1 10-ounce box couscous
¼ cup apricot jam or preserves
2 tablespoons white wine vinegar
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
3 scallions (white and green parts), chopped
¼ cup (1 ounce) roasted almonds, chopped

Directions

Step 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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Nutrition Facts

Per Serving:

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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daneanp

10/29/2013

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.

JeffAxelrod

08/20/2011

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

Craig84

03/28/2011

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

01/19/2011

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

12/11/2010

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!

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Couscous with Apricot Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Couscous with Apricot Vinaigrette

Account

Couscous with Apricot Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Couscous with Apricot Vinaigrette