• 1 - 10 oz box couscous
• 1/4 cup apricot jam or preserves
• 2 Tbsp white wine vinegar
• 3 Tbsp olive oil
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 3 scallions - white and green parts chopped
• 1/4 cup roasted almonds - chopped or sliced

1. Place couscous in seving bowl and add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 min.
2. Heat the jam in small saucepan on stove or small bowl in microwave on low heat until bubbling (30-60 sec). Remove from heat and immediately add the vinegar, then the oil and mix until combined.
3. Season with salt and pepper and set aside.
4. Fluff the couscous with a fork. Stir in scallions and onions. Add vinaigrette and toss. Serve warm.

Serves: 4-5       Total cooking time: 15 min.
Source: Real Simple June 2006