Warm Couscous Salad with Apricot Vinaigrette
This quick couscous salad travels well, tastes great warm or at room temp, and pairs beautifully with grilled meats or seafood.
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Cooking tools:
- Pot
- Tight-fitting lid
- Stove
- Measuring cup
- Measuring spoon
- Fork
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
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
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