Cashew Salmon With Apricot Couscous Recipe

Name: Cashew Salmon With Apricot Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup yogurt, non-fat plain; 3 each scallions, spring or green onions , sliced, greens and whites separated; 2 tablespoons lemon juice; 2 tablespoons cilantro chopped fresh; 1/2 teaspoon cumin ground; 3/4 teaspoon salt divided; 1/2 teaspoon black pepper freshly ground, divided; 1 tablespoon olive oil, extra-virgin; 1/2 cup apricots, dried chopped; 1 tablespoon ginger minced fresh; 1 1/4 cups water; 1 cup couscous whole wheat; 1 pound salmon fillets skinned and cut into 4 portions; 1/4 cup cashew nuts chopped toasted

Servings: persons

1/2 cup yogurt, non-fat plain
3 each scallions, spring or green onions , sliced, greens and whites separated
2 tablespoons lemon juice
2 tablespoons cilantro chopped fresh
1/2 teaspoon cumin ground
3/4 teaspoon salt divided
1/2 teaspoon black pepper freshly ground, divided
1 tablespoon olive oil, extra-virgin
1/2 cup apricots, dried chopped
1 tablespoon ginger minced fresh
1 1/4 cups water
1 cup couscous whole wheat
1 pound salmon fillets skinned and cut into 4 portions
1/4 cup cashew nuts chopped toasted

1
Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
2
Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
3
Heat oil in a large saucepan over medium heat.
4
Add apricots, ginger, scallion whites and 1/4 teaspoon salt.
5
Cook, stirring, until softened, about 2 minutes.
6
Add water and bring to a boil over high heat.
7
Stir in couscous.
8
Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes.
9
Fluff with a fork.
10
Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper.
11
If broiling, coat a broiler pan with cooking spray.
12
If grilling, oil the grill rack (see Tip).
13
Grill or broil the salmon until browned and just cooked through, about 3 minutes per side.
14
Serve with the couscous, topped with the yogurt sauce and cashews.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup yogurt, non-fat plain, 3 each scallions, spring or green onions , sliced, greens and whites separated, 2 tablespoons lemon juice, 2 tablespoons cilantro chopped fresh, and more.

Yes, Cashew Salmon With Apricot Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Salmon With Apricot Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions