Ingredients

• 1/2 cup nonfat plain yogurt
• 3 scallions, sliced, greens and whites separated
• 2 tablespoon lemon juice
• 2 tablespoon chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped dried apricots
• 1 tablespoon minced fresh ginger
• 1 1/4 cups water
• 1 cup whole-wheat couscous
• 1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
• 1/4 cup chopped toasted cashews, (see Tip)

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Cooking Directions

Step 1

Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.

Step 2

Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.

Step 3

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.

Step 4

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.