cashew salmon with apricot couscous

Ingredients

• Servings: 4
• 1/2 cup nonfat plain yogurt
• 3 scallions, sliced, whites and greens separated
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped dried apricots
• 1 tablespoon minced fresh ginger
• 1 1/4 cups water
• 1 cup whole-wheat couscous
• 1 pound salmon fillet, preferably wild pacific, skinned (see note) and cut into 4 portions
• 2 tablespoons chopped toasted cashews (see note)

Recipe

Ready Time: 35 mins


• preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
• combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. set aside.
• heat oil in a large saucepan over medium heat. add apricots, ginger, the scallion whites and 1/4 teaspoon salt. cook, stirring, until softened, about 2 minutes. add water and bring to a boil over high heat. stir in couscous. remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. fluff with a fork.
• meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. if grilling, oil the grill rack (see tip). if broiling, coat a broiler pan with cooking spray. grill or broil the salmon until browned and just cooked through, about 3 minutes per side. serve with the couscous, topped with the yogurt sauce and cashews.