Warm Couscous Salad with Apricot Vinaigrette
 This quick couscous salad travels well, tastes great warm or at room temp, and pairs beautifully with grilled meats or seafood. Ingredients 1½ cups low-sodium chicken or vegetable broth, best quality such as Swanson 1 tablespoon unsalted butter Salt 1 10-ounce box couscous (1½ cups) 6 tablespoons apricot preserves, best quality such as Bonne Maman 4½ tablespoons extra virgin olive oil 3 tablespoons white wine vinegar Freshly ground black pepper 2 scallions, white and green parts, finely chopped 2 tablespoons fresh chopped parsley or mint (optional) ⅓ cup sliced almonds 1½ cups low-sodium chicken or vegetable broth, best quality such as Swanson 1 tablespoon unsalted butter Salt 1 10-ounce box couscous (1½ cups) 6 tablespoons apricot preserves, best quality such as Bonne Maman 4½ tablespoons extra virgin olive oil 3 tablespoons white wine vinegar Freshly ground black pepper 2 scallions, white and green parts, finely chopped 2 tablespoons fresh chopped parsley or mint (optional) ⅓ cup sliced almonds Instructions Bring the 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 for 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, vinegar, ¼ teaspoon 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 (you may not need it all). 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 (I usually add a good bit of salt) and serve warm or at room temperature. Make-Ahead Instructions: The salad can be made up to 2 days ahead of time and stored in a covered container in the refrigerator; add the almonds right before serving. Bring the 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 for 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, vinegar, ¼ teaspoon 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 (you may not need it all). 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 (I usually add a good bit of salt) and serve warm or at room temperature. Make-Ahead Instructions: The salad can be made up to 2 days ahead of time and stored in a covered container in the refrigerator; add the almonds right before serving. Nutrition Information Powered by Per serving (6 servings) Calories: 375 Fat: 15g Saturated fat: 3g Carbohydrates: 52g Sugar: 9g Fiber: 3g Protein: 9g Sodium: 227mg Cholesterol: 5mg Per serving (6 servings) Calories: 375 Fat: 15g Saturated fat: 3g Carbohydrates: 52g Sugar: 9g Fiber: 3g Protein: 9g Sodium: 227mg Cholesterol: 5mg