Ingredients:
1 (10 ounce) boxes 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
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 15 min.