Warm Couscous Salad with Apricot Vinaigrette
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A savory and sweet couscous salad with scallions, sliced almonds and a fruity apricot vinaigrette.
I love Moroccan food, especially the blending of savory and sweet, which is the idea behind this delicious salad. Made with couscous, scallions, fresh herbs, crunchy almonds, and a tangy-sweet apricot vinaigrette, it’s the perfect side dish for summer. By that I mean it’s wonderfully light, takes mere minutes to make, travels well to a picnic or BBQ, and can be served warm or room temperature. I recommend serving it with my Grilled Moroccan Chicken but it would be good with just about any chicken, pork or lamb dish.
Table of Contents
“Winner! Fast, easy, delicious, and pretty! New favorite! Thank you!!”
What You’ll Need To Make Warm Couscous Salad With Apricot Vinaigrette
- Low Sodium Chicken or Vegetable Broth: Adds depth of flavor to the couscous.
- Butter: Enhances the couscous’s richness and moisture.
- Couscous: Serves as the hearty base of the salad. Most people think of couscous as a grain, but it’s actually a form of pasta made from semolina flour.
- Apricot Preserves: Provides a sweet and tangy element to the vinaigrette.
- Olive Oil: Adds richness and smoothness to the dressing.
- White Wine Vinegar: Adds acidity to balance the sweetness of the apricot preserves.
- Scallions: Adds a mild onion flavor and freshness.
- Fresh Chopped Parsley or Mint: Adds a burst of fresh, herbal notes. This is optional but I love the pop of color and flavor it adds.
- Sliced Almonds: Adds crunch and a nutty flavor to the salad.
- Jump to the printable recipe for precise measurements
Step-By-Step 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.
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).
Serve warm or at room temperature.
This recipe was adapted and modified from Real Simple magazine.
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Warm Couscous Salad with Apricot Vinaigrette
A savory and sweet couscous salad with scallions, sliced almonds and a fruity apricot vinaigrette.
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
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.
Nutrition Information
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- Per serving (6 servings)
- Calories: 375
- Fat: 15g
- Saturated fat: 3g
- Carbohydrates: 52g
- Sugar: 9g
- Fiber: 3g
- Protein: 9g
- Sodium: 227mg
- Cholesterol: 5mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
My husband and I went on vacation with 3 other couples and I made this dish along with your Morrocan Chicken. What a hit! Made chicken salad with the left over chicken and it was GREAT!
My friend said we should make the chicken salad for the fall fashion show we are planning, because it was so good.
Thanks for the recipes…love them.
Ok, I just made this with quinoa and it is now gone. I ate it all myself. I discovered that it tastes better and has better consistency if you leave it sitting there for a while. Half hour should do it. I used water to cook the quinoa because I haven’t had good experiences with chicken or vegetable broth and quinoa. I forgot to add salt so that was a problem. Definitely add the mint. The mix of flavor between the onion and the mint is perfect.
Hi, Jenn. The box of couscous I use (same brand as in your photo) calls for 2 cups of liquid for the 10 oz. box. Are you reducing the cooking liquid for the recipe?
Hi Liesel, Yes because the couscous will absorb some of the vinaigrette.
Jenn,
I went to my local grocer a couple of days after this post to buy Bonne Maman apricot preserves. The shelves were fully stocked except the apricot which was half gone. I couldn’t help but think you must have a few followers in my neighborhood.
I hope so, Danita! Thank you 🙂
Can I use Israeli Couscous with this recipe? It looks great!
Hi Mitzi, I suppose you could, but Israeli couscous definitely cooks differently so you should follow the package instructions instead of mine. The rest would be the same. Hope you enjoy!
It tasted amazing!!! Thanks you so much. And the apricot jam is my new favorite jam. 🙂
Hi Genevieve, Thanks for being the first to review. So glad you liked it!
This is such a great combination of ingredients and flavors. Love it. I was thinking “chicken” as i read it. Glad to know that is what you recommend.
Wishes for tasty dishes,
Linda@Tumbleweed Contessa
Damn! Once again you pick one of my favorite foods and ramp it up to make it even better.
How you know my taste so well, girl??
I love how you present all your recipes.
M-
What grain, if any, would you suggest for a gluten-free version of this? (I have several relatives with celiac disease.)
Thanks!
PS: The curried roasted carrots are some of the best things I’ve ever eaten! I love your website.
Hi Jean, Thank you! I think this dish would be fabulous with quinoa.
OMG this sounds so awesome. My kids love couscous so I might have to hide this recipe. (I avoid semolina for my gut health.) What do you think of making it with quinoa?
Yes, quinoa would be great!