Warm Couscous Salad with Apricot Vinaigrette

This is adapted from one of my favorite recipe websites: onceuponachef.com.  It's very quick to put together and very tasty.  I think it's even better with quinoa.

Servings: 4-6

Total Time: 30 Minutes

Ingredients:

1-1/2 cups low sodium chicken or vegetable broth (such as Swanson)
1 tablespoon olive oil
1 1/2 cups couscous (I've used regular or whole wheat)

Adapted for my mother-in-law who has many allergies, I used quinoa as noted, then mixed with the dressing ingredients in parentheses below, and I think it was even better than the original recipe.

2 cups quinoa
4 cups water
1 Tbsp olive oil

6 tablespoons apricot preserves (best quality such as Bonne Maman)
4-1/2 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar (or 2 Tbsp fresh lemon juice)
1/4 tsp salt (if desired)
Freshly ground black pepper
2 scallions, white and green parts, finely chopped (or 3 Tbsp onion)
2 tablespoons fresh chopped parsley or mint (optional)
1/3 cup sliced almonds (walnuts)

Directions:

1) Bring the broth and oil 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 5 minutes, then fluff the couscous immediately with a fork so it doesn't clump together.

2) In a small bowl, whisk together the apricot preserves, olive oil, white wine vinegar, 1/4 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).

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