- Serves: 4 servings
- Prep Time: 35 minutes
3 scallions, sliced, greens and whites separated
2 tablespoons lemon juice
2 tablespoons 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
1/4 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 (see Cooking Tips) and cut into 4 portions
2 tablespoons chopped toasted cashews (see Cooking Tips)
Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
Heat oil in a large saucepan over medium heat. Add apricots, ginger, the 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 grilling, oil the grill rack (see Cooking Tips). If broiling, coat a broiler pan with cooking spray. 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.
To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 6 g
- 73 mg
- 527 mg
- 57 g
- 9 g
- 35 g
- 621 mg
3 starch, 1/2 fruit, 3 lean meat, 1 fat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.