Cashew Salmon With Apricot Couscous

• 12 cup nonfat plain yogurt
• 3 scallions, sliced, greens and whites separated
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh cilantro
• 12 teaspoon ground cumin
• 34 teaspoon salt, divided
• 12 teaspoon fresh ground pepper, divided
• 1 tablespoon extra virgin olive oil
• 12 cup chopped dried apricot
• 1 tablespoon minced fresh ginger
• 1 14 cups water
• 1 cup whole wheat couscous
• 1 lb salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
• 14 cup chopped toasted cashews

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.
4. Add apricots, ginger, scallion whites and 1/4 teaspoon salt.
5. Cook, stirring, until softened, about 2 minutes.
6. Add water and bring to a boil over high heat.
7. Stir in couscous.
8. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes.
9. Fluff with a fork.
10. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper.
11. If broiling, coat a broiler pan with cooking spray.
12. If grilling, oil the grill rack (see Tip).
13. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side.
14. Serve with the couscous, topped with the yogurt sauce and cashews.

nonfat plain yogurt, scallions, lemon juice, fresh cilantro, ground cumin, salt, ground pepper, extra virgin olive oil, apricot, fresh ginger, water, whole wheat couscous, salmon fillet, cashews

Taken from www.food.com/recipe/cashew-salmon-with-apricot-couscous-387160 (may not work)