Ingredients
| 400g | salmon fillets, pin bones removed |
| 1 cup | Israeli couscous |
| 1 drizzle | olive oil |
| Salt and pepper | to taste |
| 4 | ripe peaches, halved, stoned, peeled and sliced |
| 1/4 cup | orange juice |
| 1/3 cup | pomegranate seeds |
| 1/4 cup | mint leaves, torn |
Directions
- Cook the couscous according to the packet instructions. Drain well. Transfer to a large serving bowl or platter. Cool, stirring occasionally.
- Brush a large non-stick frying pan with oil. Season the salmon. Pan-fry for 2 minutes each side or until just cooked in the centre. Transfer to a plate. Cool for 5 minutes. Using two forks, break into largish chunks.
- Meanwhile, place the peaches in a bowl and drizzle with half the orange juice.
- Arrange the salmon, peaches, pomegranate seeds and mint on the couscous. Drizzle with the remaining orange juice. Toss to combine.