Combine yogurt, chopped scallion greens, lemon juice, cilantro, 1/4 tsp salt, and 1/4 tsp pepper in a medium bowl. Set aside
Heat large sauce pan at medium heat. Add apricots, ginger, chopped scallion whites and 1/4 tsp salt. Cook for about 2 minutes, until softened. 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.
Rub salmon with remaining salt and pepper. Place DuraChef® Non-Stick Cooking Sheet on skillet and cook salmon on medium-high heat, until browned and just cooked through.
Serve with couscous, topped with the yogurt sauce and cashews.