Once Upon a Chef · by Jennifer Segal★ 4.8 (97)
Warm Couscous Salad with Apricot Vinaigrette
NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 25%
CARBS 77G57% OF CAL
5G FIBER58G OTHER14G TOTAL SUGAR
FAT 22G36% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick couscous salad with a bright apricot vinaigrette, green onion, parsley, and almonds. Tastes great warm or at room temperature alongside grilled meats.
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Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 30M
CAL 27%·PRO 25%
CARBS 77G57% OF CAL
5G FIBER58G OTHER14G TOTAL SUGAR
FAT 22G36% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 616mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.