|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|
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- 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.