Lunch: Cool Salmon and Couscous Salad with Snap Peas, Orange and Mint

Recipe by Woman's Day Kitchen Snap peas work wonders for this fresh salad, providing crunch and color, while the orange zest adds bite. For maximum flavor, use big zest strips, taken from a navel orange free of spots.

This recipe includes fertility superfoods such as:

Salmon

Health and fertility benefits of Cool Salmon and Couscous Salad with Snap Peas, Orange and Mint

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.

Ingredients

1 tbsp. olive oil
1 lb. skinless salmon fillet
Kosher salt and pepper
1 c. couscous
1 small orange
1/4 c. snap peas
1/2 small red onion
1 c. fresh flat-leaf parsley
1/4 c. fresh mint

Instructions

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.
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.
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.
Using a fork, flake the salmon into large pieces. Gently fold the salmon into the couscous.

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