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

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