Cashew Salmon & Apricot Couscous

Cashew Salmon & Apricot Couscous - 3 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

4 (299 g)

This dish looks fancy and tastes fancy, but each element is quite simple to prepare. The flavors come together beautifully for a wonderful meal to impress guests…or picky eaters.

Tip: To toast nuts, place in a dry skillet over medium heat and stir until just browned (2-3 minutes).

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

Directions

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.

Nutritional analysis per serving: Calories 425; Total Fat 13g (17% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 63mg (22% DV); Sodium 520mg (23% DV); Total Carbohydrate 44g (16% DV); Dietary Fiber 3.5g (11% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 31g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 20% DV; Molybdenum 160% DV; Vitamin B12 160% DV; Niacin 110% DV.