Cashew Salmon With Apricot Couscous

• 1/2 cup yogurt, non-fat plain
• 3 each scallions, spring or green onions , sliced, greens and whites separated
• 2 tablespoons lemon juice
• 2 tablespoons cilantro chopped fresh
• 1/2 teaspoon cumin ground
• 3/4 teaspoon salt divided
• 1/2 teaspoon black pepper freshly ground, divided
• 1 tablespoon olive oil, extra-virgin
• 1/2 cup apricots, dried chopped
• 1 tablespoon ginger minced fresh
• 1 1/4 cups water
• 1 cup couscous whole wheat
• 1 pound salmon fillets skinned and cut into 4 portions
• 1/4 cup cashew nuts chopped toasted

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.

yogurt, scallions, lemon juice, cilantro, cumin ground, salt, black pepper, olive oil, ginger, water, couscous, salmon, cashew nuts

Taken from recipeland.com/recipe/v/cashew-salmon-apricot-couscous-49008 (may not work)