[NEW] Cashew Salmon With Apricot Couscous

This dish looks fancy and tastes fancy, but each element is quite simple to prepare. The flavors come together beautifully for a wonderful meal to impress guests...or picky eaters. Tip: To toast nuts, place in a dry skillet over medium heat and stir until just browned (2-3 minutes).

Active: 30 min. Cook: Total: 30 mins

Ingredients

Directions

Whisk together yogurt sauce ingredients and set aside.
Heat oil in a large saucepan over medium heat. Add apricots, ginger, and salt. Cook, stirring, until softened (2-3 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 (5 minutes).
Place oven rack in the highest position and set broiler to high.
While couscous absorbs water, rub salmon with salt and pepper. Broil the salmon, turning once, until it reaches a minimum internal temperature of 145ºF (3-4 minutes per side).
Serve salmon over the couscous, topped with yogurt sauce and cashews.

Nutrition Facts

4 servings per container

Serving size 299 g

Amount per serving

Calories 422

% Daily Value*

Total Fat 13g	17%
Saturated Fat 2.1g	10%
Trans Fat 0g
Cholesterol 63mg	22%
Sodium 520.9mg	23%
Total Carbohydrate 44.2g	16%
Dietary Fiber 3.33g	11%
Total Sugars 7.5g
Includes 0g Added Sugars	0%
Protein 31g
Vitamin D 0mcg	0%
Calcium 105.5mg	8%
Iron 2.2mg	10%
Potassium 878.2mg	20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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