Time
30 min
Serving
5 persons
Calories
375
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.
Ingredients
- low sodium chicken or vegetable broth: 1.5 cup
- unsalted butter: 1 Tbsp
- couscous: 1 cup (1 10-ounce box)
- apricot preserves: 6 Tbsp
- olive oil: 4.5 Tbsp
- white wine vinegar: 3 Tbsp
- scallions: 2 piece (white and green parts, finely chopped)
- parsley or mint: 2 Tbsp (chopped; fresh; optional)
- almonds: 0.3 cup (sliced + salt and freshly ground black pepper, to taste)
Metric Conversion
Stages of cooking
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Ingredients.
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To start, bring the cooking liquid to a boil in a medium pot. A pad of butter and a little salt help too.
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Next, add the couscous, turn off the heat and cover the pot.
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After five minutes, fluff the couscous with a fork. If you let it sit, it will clump together.
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Meanwhile, make the dressing by combining the olive oil, white wine vinegar, salt, pepper and apricot jam in a small bowl.
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Pour the vinaigrette over the warm couscous.
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Chop the scallions and herbs.
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Then toss them with couscous along with the sliced almonds.
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Taste and adjust seasoning with salt and pepper and serve.
