Couscous With Apricot Vinaigrette

Couscous With Apricot Vinaigrette
Beatriz da Costa
This slightly sweet side dish goes well with pork or chicken.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
15
minutes

Ingredients

1
10-ounce box couscous (1 1/2 cups)
1/4
cup
apricot preserves
3
tablespoons
olive oil
2
tablespoons
white wine vinegar
Kosher salt and black pepper
2
scallions, chopped
1/4
cup
roasted almonds, chopped

Directions

  1. Place the couscous in a serving bowl. Pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes. 
  2. Meanwhile, warm the preserves in a small saucepan over medium heat. Remove from heat and whisk in the oil, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper.
  3. Fluff the couscous with a fork and toss with the scallions, almonds, and vinaigrette.
Sara Quessenberry
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 30 %
  • Fat 10 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 326 mg
  • Protein 8 g
  • Carbohydrate 35 g
  • Fiber 3 g
  • Sugar 6 g
What does this mean? See Nutrition 101.