Cashew Salmon with Apricot Couscous

Ingredients

• 1/2 cup non-fat plain yogurt
• 3 scallions, sliced (divided by greens and whites)
• 2 tbsp. lemon juice
• 2 tbsp. chopped fresh cilantro
• 1/2 tsp. ground cumin
• 3/4 tsp. salt
• 1/2 tsp. ground pepper
• 1/4 cup chopped dried apricots
• 1 tbsp. minced fresh ginger
• 1 1/4 cups water
• 1 cup couscous
• 1 pound salmon fillet
• 2 tbsp. chopped toasted cashews

Utensils

• Large sauce pan
• Large rectangular skillet
• Medium bowl
• DuraChef® Non-Stick Cooking Sheet

Directions

1. Combine yogurt, chopped scallion greens, lemon juice, cilantro, 1/4 tsp salt, and 1/4 tsp pepper in a medium bowl. Set aside
2. 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.
3. 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.
4. Serve with couscous, topped with the yogurt sauce and cashews.