Foryoueats: Warm Couscous Salad with Apricot Vinaigrette
This warm couscous salad with apricot vinaigrette is a delightful blend of savory and sweet flavors. The couscous is cooked in low-sodium broth and tossed with a tangy apricot vinaigrette. Topped...
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Cooking tools:
- Saucepan
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Cutting board
- Chef's knife
- Serving bowl
- Spoon
- Kitchen timer
- Stove
Ingredients
- 1½ cups low-sodium chicken or vegetable broth, best quality such as Swanson
- 1 tablespoon unsalted butter
- Salt
- 1 10-ounce box couscous (1½ cups)
- 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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