Salmon & Couscous Salad

1. 1

   Heat 1 tsp oil in large nonstick skillet over medium heat.

2. 2

   Season the salmon with 1/4 tsp each salt and pepper, and cook until opaque throughout, 4 to 6 minutes per side.

3. 3

   Transfer to a plate; refrigerate until cool, about 15 minutes.

4. 4

   Meanwhile, place the couscous in a large bowl.

5. 5

   Add 1 cup hot tap water, cover and let sit for 5 minutes.

6. 6

   Fluff with a fork.

7. 7

   Using a vegetable peeler, remove 3 strips of zest from the orange.

8. 8

   Thinly slice the zest and add it to the couscous along with the snap peas, onion, parsley, mint, remaining tbsp oil, 1/2 tsp salt and 1/4 tsp pepper.

9. 9

   Squeeze in 2 tbsp orange juice and toss to combine.

10. 10

    Using a fork, flake the salmon into large pieces.

11. 11

    Gently fold the salmon into the couscous.

* Per serving · 4 servings · Values may vary.

No additional tips available.