Couscous with Apricot Vinaigrette
This is a super easy side that pairs well with almost anything. Roasts? Check. Salmon? Check (my dinner last night). Grilled Shrimp? Check. Pork Tenderloin? Check. Rosh Hashanah Brisket? Oh, yeah!
If you are hosting the holiday meal on Sunday or Monday night, this is a recipe that you need. Couscous with Apricot Vinaigrette occupies a burner on the stove for the time it takes water to boil–or it can be made in advance. It is pleasantly sweet, helping to ensure a sweet new year. And would only be made more delicious with some brisket gravy drizzled on top.
If you are in the DC-area, stop by Potomac Grocer as this will be in our prepared food case this week or it can be ordered with your catered Rosh Hashanah meal. Shameless plug 😉
Happy New Year, to all of you who are celebrating and a simple Enjoy! to those who are not.
Couscous with Apricot Vinaigrette
- 1 1/2 c low sodium chicken or vegetable broth
- 1 Tbls unsalted butter
- kosher salt
- 1 10-oz box couscous (1 1/2 c)
- 6 Tbls apricot preserves (best quality such as Bonne Maman)
- 4 1/2 Tbls extra virgin olive oil
- 3 Tbls champagne or white wine vinegar
- freshly ground black pepper
- 2 scallions, white and green parts, thinly sliced
- 1/3 c sliced or slivered almonds
- 2 Tbls fresh chopped parsley or mint, optional
- 1/3 c sliced dried apricots, optional
- Bring broth, butter and 1/4 tsp salt to a boil in a medium pot. Add couscous and stir. Cover the pot with a lid and remove from the heat. Let sit 5 minutes, then fluff the couscous immediately with a fork so it doesn't clump together. If you like your couscous really grainy (no clumps) once cooked, you may want to spread the couscous out on a baking pan to cool--but this is not a necessary step.
- In a small bowl, whisk together the apricot preserves, olive oil, vinegar, 1/4 tsp salt and a few grinds of black pepper. Add the vinaigrette to the couscous and stir to combine.
- Stir in the scallions, almonds and herbs and dried apricots, if using.
- Taste and adjust seasoning to taste--I will sometimes add a bit more black pepper.
- Serve warm or room temperature.
Follow
September 26, 2016 @ 8:26 am
This sounds yummy. Can’t wait to try it!
September 27, 2016 @ 7:21 am
Thanks, Mel. It’s a subtle flavor that I love. Truly pairs well with everything. I’ve eaten it for the past two nights with baked salmon flaked in. Last night I threw in some steamed broccoli and drizzled reduced flank steak marinade on top!