Couscous with Apricot Vinaigrette

Couscous with Apricot Vinaigrette
Photo by Beatriz Da Costa

Ingredients

  • ¼ teaspoon black pepper
  • ¼ cup (1 ounce) roasted almonds, chopped
  • 1 10-ounce box couscous
  • ¼ cup apricot jam or preserves
  • 3 scallions (white and green parts), chopped
  • ¼ cup (1 ounce) roasted almonds, chopped
  • 3 tablespoons olive oil
  • + 9 more ingredients
    • 1 10-ounce box couscous
    • 2 tablespoons white wine vinegar
    • 2 tablespoons white wine vinegar
    • 3 tablespoons olive oil
    • ¼ teaspoon black pepper
    • 3 scallions (white and green parts), chopped
    • ¼ cup apricot jam or preserves
    • 1 teaspoon kosher salt
    • 1 teaspoon kosher salt

Place the couscous in a serving bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes. Meanwhile, heat the jam in a small saucepan over medium heat or in a microwave on low until bubbling, 30 to 60 seconds. Remove from heat. Immediately add the vinegar, then the ...

View full recipe at My Recipes

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