Made with couscous, scallions, fresh herbs, crunchy almonds and a tangy-sweet apricot vinaigrette, it’s the perfect side dish for summer. It’s wonderfully light, takes mere minutes to make, travels well to a picnic or BBQ, and can be served warm or room temperature.
- low sodium chicken or vegetable broth : 1.5 cup
- unsalted butter : 1 Tbsp
- couscous : 1 cup (1 10-ounce box)
- apricot preserves : 6 Tbsp
- extra virgin olive oil : 4.5 Tbsp
- white wine vinegar : 3 Tbsp
- scallions : 2 piece (white and green parts, finely chopped)
- fresh chopped parsley or mint : 2 Tbsp (optional)
- almonds : 0.3 cup (sliced + salt and freshly ground black pepper, to taste)
Stages of cooking
To start, bring the cooking liquid to a boil in a medium pot. A pad of butter and a little salt help too.
Next, add the couscous, turn off the heat and cover the pot.
After five minutes, fluff the couscous with a fork. If you let it sit, it will clump together.
Meanwhile, make the dressing by combining the olive oil, white wine vinegar, salt, pepper and apricot jam in a small bowl.
Pour the vinaigrette over the warm couscous.
Chop the scallions and herbs.
Then toss them with couscous along with the sliced almonds.
Taste and adjust seasoning with salt and pepper and serve.