Cashew Salmon With Apricot Couscous

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.