Prep 15 mins
Cook 0 mins
I found this in a RealSimple magazine and knew my boys would like it. Great with grilled chicken!
- 1 (10 ounce) box couscous
- 1⁄4 cup apricot jam or 1⁄4 cup preserves
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 scallions, white and green parts, chopped
- 1⁄4 cup 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 sauce pan 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.
Very enjoyable. Made almost as written the only change was to cut the oil in half. And like another review was temped to use broth and was glad that I didn't as the flavors are so well balanced as is. Makes 6 large servings. DH loved every thing from the roasted almonds to the apricot jam. Thanks so much for the post.
This is outstanding. I was so tempted to cook the cous cous in veggie broth but I'm so glad that I stuck with the recipe. The salt, pepper and vinaigrette supplied terrific flavor. I made a single serving using 2 1/2 ounces (1/3 cup) of whole wheat cous cous and 2/3 cup of water. It made a lot! The amount on the plate in the pic wasn't all of it, there was still a very fair amount. The white wine vinegar and apricot mix was heavenly. Served with Sri Lankan Gold tea it made a delightful and very satisfying lunch. OH! I should also add that my dressing was a bit thick because I didn't add any oil if you include it your dressing will be more liquid and drizzly. Made for Photo Tag
I had to estimate the amount of couscous, as I have pounds of it, not boxes! LOL I usu. boil the water in the pot and add the couscous. Tried it this way and worked fine. I had to use distilled white vinegar and I think it was too strong. I didn't use the almonds and cut the salt to 1/2 tsp. Would try again cutting the vinegar way back, or eliminating. I didn't want raw scallions, so mixed them in with the apricot preserves to cook a bit first.