10 minute Salmon Couscous and Summer Zucchini Noodle Salad
Ingredients
- 1 1/2 cups couscous
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup salted roasted pistachios
- 1/4 cup fresh mint leaves, finely chopped
- 2 scallions, thinly sliced
- 20 ounces packaged zucchini noodles
- Kosher salt and freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 3 ounces feta, crumbled
- 3/4 cup corn kernels (from about 1 ear of corn)
- 1/2 cup fresh basil leaves, torn
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- One 16-ounce package frozen salmon fillets (about 4 ounces each), thawed
- Olive oil, for drizzling
- Kosher salt
- 2 tablespoons Calabrian chile spread
Instructions
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