"Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon and apricot couscous."
nonfat plain yogurt
scallions, sliced, greens and whites separated
chopped fresh cilantro
fresh ground pepper, divided
extra virgin olive oil
chopped dried apricot
minced fresh ginger
1 1/4 cups
whole wheat couscous
salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
chopped toasted cashews
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.
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.
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.
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Cashew Salmon With Apricot Couscous (cont.)