Warm Couscous Salad with Apricot Vinaigrette Recipe

Warm Couscous Salad with Apricot Vinaigrette Recipe

How To Make Warm Couscous Salad with Apricot Vinaigrette

Sweet and savory flavors are melded in one delicious this with this couscous salad recipe. This healthy side dish is tossed in with some apricot dressing.

Preparation: 25 minutes
Cooking: 5 minutes
Total: 30 minutes



  • cupslow sodium chicken,or vegetable broth
  • 1tbspunsalted butter
  • salt
  • 10ozcouscous,(1½ cups)
  • 6tbspapricot preserves
  • tbspextra virgin olive oil
  • 3tbspwhite wine vinegar
  • freshly ground black pepper
  • 2scallions,white and green parts, finely chopped
  • 2tbspparsley,fresh chopped, or mint (optional)
  • cupalmonds,sliced


  1. Bring the chicken broth, butter and ¼ teaspoon salt to a boil in a medium pot. Add the couscous and stir.

  2. Cover the pot with a tight fitting lid and remove from the heat. Let sit 5 minutes, then fluff the couscous immediately with a fork so it doesn’t clump together.

  3. In a small bowl, whisk together the apricot preserves, olive oil, white wine vinegar, salt and a few grinds of fresh black pepper. Add about three-quarters of the vinaigrette to the couscous and stir to combine.

  4. Taste and add the remaining vinaigrette, little by little, if necessary. 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).

  5. Stir in the scallions, herbs and sliced almonds. Taste and adjust seasoning and serve warm or room temperature.


  • Calories: 687.31kcal
  • Fat: 32.49g
  • Saturated Fat: 6.74g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 18.94g
  • Polyunsaturated Fat: 5.06g
  • Carbohydrates: 77.84g
  • Fiber: 5.54g
  • Sugar: 13.74g
  • Protein: 21.83g
  • Cholesterol: 47.01mg
  • Sodium: 477.23mg
  • Calcium: 73.51mg
  • Potassium: 368.02mg
  • Iron: 2.21mg
  • Vitamin A: 60.72µg
  • Vitamin C: 7.42mg
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