Couscous Salad with Chickpeas and Apricot Vinaigrette

Name: Couscous Salad with Chickpeas and Apricot Vinaigrette
Total time: 30 min
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) (drained and rinsed, or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can); 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))

www.thescramble.com

Couscous salad with chickpeas and apricot vinaigrette offers vibrant flavors and textures. Perfect for quick dinners or potluck contributions. Try it now!

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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) (drained and rinsed, or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can)
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))