Cool Salmon & Couscous Salad with Snap Peas, Orange, & Mint

I have been tempted to try a lot of new things. Like a cold salmon couscous salad for example. I would have never even thought twice about making this. When I saw this recipe I was actually excited to try it. So much nutrition and flavor! 

Now I had to cook my snap peas before mixing everything together. I am allergic to raw snap peas. I know weird. If they are cooked though I am all good. So just so I wasn't thrown any curve balls while eating I simply sauteed the snap peas for a few minutes. This dish is so flexible you could really do anything you want.

This really is so light you may have to have seconds, but with all of the nutrition you get with this it will not make you feel guilty!

 Cool Salmon Salad & Couscous Salad with Snap Peas, Orange, & Mint
adapted from Eating Light magazine Vol XX, #1

Ingredients:
1 tablespoon plus 1 teaspoon oil
1 lb skinless salmon filet
salt and pepper
1 cup couscous, preferable whole wheat
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, torn

Directions:

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

Serves 4

Nutrition: Fat 13g; Calories 424; Protein 34g; Carbs 43g; Fiber 8g; Cholesterol 72mg

*One way to get rid of the strong red onion flavor is to soak the onion slices in cold water for a few minutes. It helps remove that raw onion flavor but still adds that zing.