Warm Couscous Salad with Apricot Vinaigrette - Once Upon a Chef

Ingredients

• 1½ cups low-sodium chicken or vegetable broth, (best quality such as Swanson)
• 1 tablespoon unsalted butter
• Salt
• 1½ cups instant couscous
• 6 tablespoons apricot preserves, (best quality such as Bonne Maman)
• 4½ tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• Freshly ground black pepper
• 2 scallions, (white and green parts, finely chopped)
• 2 tablespoons fresh chopped parsley or mint ((optional))
• ⅓ cup sliced almonds