Couscous With Apricot Vinaigrette
INGREDIENTS
  • Cooking Time: 15
  • Servings: 6
  • 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.