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   freshly ground pepper, divided 1 tablespoon   extra-virgin olive oil 1/2 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 1/4 cup  chopped toasted cashews  (see Tip) Tips: To toast chopped cashews, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).

Description

Cashew Salmon With Apricot Couscous, Recipe

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