1 10oz box couscous 1 1/2 c vegetable broth, boiling 1/4 c apricot preserves 2T white wine vinegar 3T EVOO 1 t kosher salt 1/4 t black pepper 3 scallions, chopped 1/4 c (1 oz) roasted almonds, chopped

Place couscous in a serving bowl. Add vegetable broth and stir. Cover tightly and let stand 10 min. Meanwhile, heat the jam in microwave until bubbly, 30-60 sec. Immediately add vinegar, evoo and mix until combined. Season with s&p, set aside. Fluff the couscous with a fork and stir in scallions and almonds. Add the vinaigrette and toss. Serve warm.