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Couscous with Apricot Vinaigrette by


1 10oz box couscous
1 1/2 c vegetable broth, boiling
1/4 c apricot preserves
2T white wine vinegar
1 t kosher salt
1/4 t black pepper
3 scallions, chopped
1/4 c (1 oz) roasted almonds, chopped


Place couscous in a serving bowl. Add vegetable broth and stir. Cover tightly and let stand 10 min. Meanwhile, heat the jam in microwave until bubbly, 30-60 sec. Immediately add vinegar, evoo and mix until combined. Season with s&p, set aside. Fluff the couscous with a fork and stir in scallions and almonds. Add the vinaigrette and toss. Serve warm.

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