Make the chili jam vinaigrette. Combine the bell pepper, red onion, garlic, fresno, honey, and apple cider vinegar in a medium sauce pot. Cover the pot and bring to a boil over medium heat. Reduce the heat to low and continue to simmer until the vegetables are softened, about 5 minutes. Remove the lid and continue to simmer until almost all of the liquid has evaporated, about 5-7 minutes. Remove from heat and puree the mixture in a blender until smooth. Let cool.

Whisk together the jam with 6 tablespoon olive oil until well combined. Season the chili jam vinaigrette with salt and pepper. Set aside.

Meanwhile, prepare the remaining salad ingredients. Add 1 ½ cups water to medium pot and bring it to a boil over high heat. Add the couscous and bring it back to a boil. Cover the pot, and reduce the heat to low. Continue to cook until the couscous is tender, about 15 minutes. Remove from heat and fluff the couscous with a fork. Let cool.

Toss the couscous with enough of the vinaigrette to season thoroughly, you won't need all of it. Add the remaining ingredients including the apricots, arugula, parsley, scallions, mint, lemon juice, pistachios, salt, and pepper, tossing to combine. Drizzle extra vinaigrette if desired and serve.