Ingredients
1½cupslow sodium chicken,or vegetable broth
1tbspunsalted butter
salt
10ozcouscous,(1½ cups)
6tbspapricot preserves
4½tbspextra virgin olive oil
3tbspwhite wine vinegar
freshly ground black pepper
2scallions,white and green parts, finely chopped
2tbspparsley,fresh chopped, or mint (optional)
⅓cupalmonds,sliced
Preparation
Bring the chicken broth, butter and ¼ teaspoon salt to a boil in a medium pot. Add the couscous and stir.
Cover the pot with a tight fitting lid and remove from the heat. Let sit 5 minutes, then fluff the couscous immediately with a fork so it doesn’t clump together.
In a small bowl, whisk together the apricot preserves, olive oil, white wine vinegar, salt and a few grinds of fresh black pepper. Add about three-quarters of the vinaigrette to the couscous and stir to combine.
Taste and add the remaining vinaigrette, little by little, if necessary. Be sure to add all the little chunks of apricot from the vinaigrette, as they tend to settle at the bottom of the bowl (just use a fork to fish them out).
Stir in the scallions, herbs and sliced almonds. Taste and adjust seasoning and serve warm or room temperature.
