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    You are in: Home / Recipes / Cashew Salmon With Apricot Couscous Recipe
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    Cashew Salmon With Apricot Couscous

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Chef #680297's Note:

    Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon and apricot couscous.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
    2. 2
      Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
    3. 3
      Heat oil in a large saucepan over medium heat. Add apricots, ginger, 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.
    4. 4
      Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack (see Tip). 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.

    Ratings & Reviews:

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    Nutritional Facts for Cashew Salmon With Apricot Couscous

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 275.6
     
    Calories from Fat 103
    37%
    Total Fat 11.5 g
    17%
    Saturated Fat 1.9 g
    9%
    Cholesterol 59.7 mg
    19%
    Sodium 596.6 mg
    24%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 1.9 g
    7%
    Sugars 11.9 g
    47%
    Protein 26.6 g
    53%

    The following items or measurements are not included:

    whole wheat couscous

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