Ingredients
- Yogurt Sauce:
- ½ cup non-fat, plain yogurt
- 3 scallions, sliced
- 2 Tbsp. lemon juice
- 2 Tbsp. chopped fresh cilantro
- ¼ tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
- Apricot Couscous:
- 1 Tbsp. olive oil
- ¼ cup chopped dried apricots
- 1 Tbsp. minced fresh ginger
- ¼ tsp. salt
- 1¼ cups water
- 1 cup whole grain couscous
- Cashew Salmon:
- 1 lb. salmon fillet
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. chopped cashews, toasted
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk together yogurt sauce ingredients and set aside.
- Heat oil in a large saucepan over medium heat. Add apricots, ginger, and salt. Cook, stirring, until softened (2-3 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 (5 minutes).
- Place oven rack in the highest position and set broiler to high.
- While couscous absorbs water, rub salmon with salt and pepper. Broil the salmon, turning once, until it reaches a minimum internal temperature of 145ºF (3-4 minutes per side).
- Serve salmon over the couscous, topped with yogurt sauce and cashews.