Grilled Salmon and Citrus Pistachio Couscous Salad

Grilled Salmon and Citrus Pistachio Couscous Salad

From: Chef Art Smith. Yield: 4 servings.

Grilled Salmon:
4 8-oz salmon filets
1 Tbsp. extra virgin olive oil
to taste, sea salt and freshly ground pepper

Citrus-Couscous Pistachio Salad:
2 oranges, juice only
1 cup reduced-sodium chicken broth
½ tsp. sea salt
1 cup couscous
1 cucumber, peeled, seeded and diced small
½ cup chopped

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