Salmon & Couscous Salad

• 1 tbsp plus 1 tsp olive oil
• 1 lb skinless salmon fillet
• 1 Salt and pepper
• 1 cup couscous
• 1 small orange
• 1/4 cup snap peas, thinly sliced crosswise (about 1 cup)
• 1/2 small red onion, thinly sliced
• 1 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup fresh mint

1. Heat 1 tsp oil in large nonstick skillet over medium heat.
2. Season the salmon with 1/4 tsp each salt and pepper, and cook until opaque throughout, 4 to 6 minutes per side.
3. Transfer to a plate; refrigerate until cool, about 15 minutes.
4. Meanwhile, place the couscous in a large bowl.
5. Add 1 cup hot tap water, cover and let sit for 5 minutes.
6. Fluff with a fork.
7. Using a vegetable peeler, remove 3 strips of zest from the orange.
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. Squeeze in 2 tbsp orange juice and toss to combine.
10. Using a fork, flake the salmon into large pieces.
11. Gently fold the salmon into the couscous.

olive oil, salmon fillet, salt, couscous, orange, snap peas, red onion, parsley, fresh mint

Taken from cookpad.com/us/recipes/345782-salmon-couscous-salad (may not work)