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Cashew Salmon with Couscous and Yogurt Sauce

Today's recipe contrasts the rich, nutty goodness of organic cashews with the fresh flavors of wild salmon, herbs, and seasonings. Graced with a yogurt sauce featuring lemon, cumin and cilantro, this inspired recipe for grilled salmon and couscous combines flavors from Indian and Middle Eastern traditions to devastatingly delicious effect! Serve with sauteed snap peas or spinach and a glass of chilled white wine. Adapted from Eating Well.
Yield: Serves 4
Total Time: 50 min
Prep: 35 min
Cook: 15 min
Additional:
Ingredients
1/2 cup nonfat plain yogurt
3 scallions, sliced, greens and whites separated
2 tablespoons lemon juice
2 tablespoons fresh cilantro, chopped
1/2 teaspoon ground organic cumin
3/4 teaspoon sea salt, divided
1/2 teaspoon coarse ground organic pepper, divided
1 tablespoon minced fresh ginger
1 1/4 cups water
1 cup whole-wheat couscous
1/4 cup raw organic cashews
Preparation
1.  Toast chopped cashews: Cook in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned (2 to 4 minutes).
2.  Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
3.  Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
4.  Heat oil in a large saucepan over medium heat. Add 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.
5.  Meanwhile, rub salmon with the remaining 1/4 teaspoon salt and pepper. If broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack by drizzling oil on a folded paper towel, holding it with tongs and brushing it over the rack - do not use cooking spray on a hot grill. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side.
6.  Serve salmon over couscous, topped with yogurt sauce and cashews.
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