- 1-1/2 cups low sodium chicken or vegetable broth / stock
- 1 tablespoon unsalted butter
- 1 10-ounce box couscous (1-1/2 cups)
- 6 tablespoons apricot preserves
- 4-1/2 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- Freshly ground black pepper
- 2 spring onions, white and green parts, finely chopped
- 2 tablespoons fresh chopped parsley or mint (optional)
- 1/3 cup sliced almonds
Bring the chicken broth, butter and 1/4 teaspoon salt to a boil in a medium pot. Add the couscous and stir. Cover the pot with a tight fitting lid and remove from the heat. Let sit 5 minutes, then fluff the couscous immediately with a fork so it doesn’t clump together.
In a small bowl, whisk together the apricot preserves, olive oil, white wine vinegar, 1/4 teaspoon salt and a few grinds of fresh black pepper. Add about three-quarters of the vinaigrette to the couscous and stir to combine.
Taste and add the remaining vinaigrette, little by little, if necessary (you may not need it all). Be sure to add all the little chunks of apricot from the vinaigrette, as they tend to settle at the bottom of the bowl (just use a fork to fish them out).
Stir in the spring onions, herbs and sliced almonds. Taste and adjust seasoning and serve warm or room temperature.