Latest revision as of 01:42, 2 February 2011

Serves: 4-6

Active Time: 15 minutes

Total Time: 15 minutes

From: A Magazine

Ingredients

1 10-oz. box couscous

1/4 cup apricot jam or preserves

2 tbsp. white wine vinegar

3 tbsp. olive oil

1 tsp. kosher salt

1/4 tsp. black pepper

3 scallions, white and green parts, chopped

1/4 cup or 1-oz roasted almonds, chopped

Directions

Step 1

Place the couscous in a serving bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for ten minutes. Meanwhile, heat the jam in a small sauce pane over heat, or in a microwave on low for 30-60 seconds, until bubbling. Remove from heat. Immediately add the vinegar, and then the oil, mix until combined. Season with salt and pepper, set aside. Fluff the couscous with a fork, stir in scallions and almonds. Add the vinagrette and toss. Serve warm.