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    Cashew Salmon With Apricot Couscous

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


    • 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 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 and cut into 4 portions
    • 2 tablespoons chopped toasted cashews


    Step 1
    Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
    Step 2
    Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
    Step 3
    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.
    Step 4
    Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack. 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.

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