Couscous Salad with Apricot Vinaigrette

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30 min



5 persons




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Made with couscous, scallions, fresh herbs, crunchy almonds and a tangy-sweet apricot vinaigrette, it’s the perfect side dish for summer. It’s wonderfully light, takes mere minutes to make, travels well to a picnic or BBQ, and can be served warm or room temperature.


  • low sodium chicken or vegetable broth : 1.5 cup
  • unsalted butter : 1 Tbsp
  • couscous : 1 cup (1 10-ounce box)
  • apricot preserves : 6 Tbsp
  • extra virgin olive oil : 4.5 Tbsp
  • white wine vinegar : 3 Tbsp
  • scallions : 2 piece (white and green parts, finely chopped)
  • fresh chopped parsley or mint : 2 Tbsp (optional)
  • almonds : 0.3 cup (sliced + salt and freshly ground black pepper, to taste)

Metric Conversion

Stages of cooking

  1. Ingredients.

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  2. To start, bring the cooking liquid to a boil in a medium pot. A pad of butter and a little salt help too.

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  3. Next, add the couscous, turn off the heat and cover the pot.

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  4. After five minutes, fluff the couscous with a fork. If you let it sit, it will clump together.

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  5. Meanwhile, make the dressing by combining the olive oil, white wine vinegar, salt, pepper and apricot jam in a small bowl.

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  6. Pour the vinaigrette over the warm couscous.

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  7. Chop the scallions and herbs.

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  8. Then toss them with couscous along with the sliced almonds.

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  9. Taste and adjust seasoning with salt and pepper and serve.

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