Cashew Salmon With Apricot Couscous
Submitted by happyzhangbo
Grilled salmon over whole wheat apricot couscous topped with a lemony cilantro-yogurt sauce and toasted cashews. A healthy, high-fiber dinner bursting with color, ready in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
30 minThis is the kind of meal that looks like it took an hour but was on the table in thirty minutes flat. Salmon fillets get a quick sear on the grill or under the broiler while whole wheat couscous steams with dried apricots, fresh ginger, and scallions.
The real star? A cool, tangy yogurt sauce spiked with cumin, cilantro, and lemon juice that drapes over the warm fish like a dream.
Toasted cashews scattered on top bring the crunch, and suddenly you’ve got a weeknight dinner that eats like a weekend celebration.
Kitchen Tips
- Don’t move the salmon once it hits the grill or broiler pan. Let it sear undisturbed for 3 minutes per side so you get that gorgeous crust.
- Make the yogurt sauce first and let it sit while you cook. The flavors bloom as it rests.
- Fluff the couscous with a fork right after it absorbs the liquid. Skipping this step means clumpy grains.
- Chop the apricots small so they soften fully and distribute their sweetness through every bite of couscous.
Ingredients
Directions
Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
Combine yogurt, scallion greens, lemon juice, cilantro, cumin, ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl.
Heat oil in a large saucepan over medium heat.
Add apricots, ginger, scallion whites and ¼ teaspoon salt.
Cook, stirring, until softened, about 2 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, about 5 minutes.
Fluff with a fork.
Meanwhile, rub salmon with the remaining ¼ teaspoon each salt and pepper.
If broiling, coat a broiler pan with cooking spray.
If grilling, oil the grill rack (see Tip).
Grill or broil the salmon until browned and just cooked through, about 3 minutes per side.
Serve with the couscous, topped with the yogurt sauce and cashews.
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