Couscous With Apricot Vinaigrette

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1 10-ounce box couscous

1/4 cup apricot jam or preserves

2 tablespoons white wine vinegar

3 tablespoons olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 scallions (white and green parts), chopped

1/4 cup (1 ounce) roasted almonds, chopped

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