Couscous Salad with Chickpeas and Apricot Vinaigrette - The Scramble

Ingredients

• 1 1/2 cups reduced-sodium chicken or vegetable broth (or use any variety)
• 1 Tbsp. butter
• 1/2 tsp. kosher salt (sea salt, or other coarse salt)
• 1/4 - 1/2 tsp. black pepper
• 1 1/2 cups couscous, (or use quinoa for a gluten-free option)
• 6 Tbsp. apricot preserves or jam
• 4 1/2 Tbsp. extra virgin olive oil
• 3 Tbsp. white vinegar
• 15 oz. canned chickpeas (garbanzo beans)(or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can), (drained and rinsed)
• 1 bell pepper (chopped, any color)
• 2 scallions (dark and light green parts, finely chopped)
• 1/3 cup slivered almonds or shelled pistachios
• 2 Tbsp. fresh mint, parsley, or basil (chopped (optional))