½ cup nonfat plain yogurt 
3 scallions, sliced, greens and whites separated 
2 tablespoons lemon juice 
2 tablespoons chopped fresh cilantro 
½ teaspoon ground cumin 
¾ teaspoon salt, divided 
½ teaspoon freshly ground pepper, divided 
1 tablespoon extra-virgin olive oil 
¼ cup chopped dried apricots 
1 tablespoon minced fresh ginger 
1 ¼ cups water 
1 cup whole-wheat couscous 
1 pound salmon fillet, preferably wild Pacific, skinned (see Note) and cut into 4 portions 
2 tablespoons chopped toasted cashews

Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.

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 Tip). 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.