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4 servings
suggest servings
| 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 |
Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Heat oil in a large saucepan over medium heat.
Add apricots, ginger, scallion whites and 1/4 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 1/4 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.
| % Daily Value* | |
| Total Fat 17.0g | 26% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 536mg | 22% |
| Total Carbohydrate 42.0g | 14% |
| Dietary Fiber 3.0g | 11% |
| Sugars 6.0g | |
| Protein 30.0g | 60% |
| Vitamin A | 4% | Vitamin C | 17% | |
| Calcium | 8% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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