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.

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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