Cashew Salmon With Apricot Couscous

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 cup nonfat plain yogurt
• 3  scallions, sliced, greens and whites separated
• 2  tablespoons lemon juice
• 2  tablespoons  chopped fresh cilantro
• 1⁄2 teaspoon ground cumin
• 3⁄4 teaspoon salt, divided
• 1⁄2 teaspoon fresh ground pepper, divided
• 1  tablespoon extra virgin olive oil
• 1⁄2 cup  chopped  dried apricot
• 1  tablespoon  minced fresh ginger
• 1 1⁄4 cups water
• 1  cup  whole wheat couscous
• 1  lb salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
• 1⁄4 cup  chopped toasted cashews

Directions

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
2. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
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. 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.