From Once Upon a Chef
Warm Couscous Salad with Apricot Vinaigrette
- Time
- 30 min
- Makes
- 4
- Ingredients
- 11
9 things you may not have.
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Ingredients
- 1½ cups low-sodium chicken or vegetable broth, (best quality such as Swanson)
- 1 tablespoon unsalted butter
- Salt
- 1½ cups instant couscous
- 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
Nutrition · per serving
- Calories
- 375 kcal
- Fat
- 15 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 227 mg
- Protein
- 9 g
- Cholesterol
- 5 mg
- Carbohydrate
- 52 g
- Saturated fat
- 3 g
As published by Once Upon a Chef.
The method
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