Salmon Cous Cous Salad

Originally Posted in Brown Box Organics Newsletter 2013.

Salmon Cous Cous Salad featuring Snap Peas and Citrus

This recipe is a great seasonal transition recipe. You can find all of the ingredients on the BBOC web site!

  • 1 tablespoon(s) (plus 1 tsp) olive oil
  • 1 pound(s) skinless salmon fillet
  • Kosher      salt and pepper
  • 1 cup(s) couscous, preferably whole-wheat
  • 1 small orange
  • 1/4 cup(s) snap peas, thinly sliced crosswise (about 1 cup)
  • 1/2 small sweet onion, thinly sliced
  • 1 cup(s) fresh flat-leaf parsley, roughly chopped


  1. Heat 1 tsp of the oil in a large nonstick skillet over medium heat. Season the
    salmon with 1/4 tsp 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 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Squeeze in 2 Tbsp orange juice and toss to combine.
  4. Using  a fork, flake the salmon into large pieces. Gently fold the salmon into      the couscous.

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Citrus, Onion, Orange. Bookmark the permalink.

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