Israeli couscous, salmon and peach salad

Ingredients

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

Directions

1. Cook the couscous according to the packet instructions. Drain well. Transfer to a large serving bowl or platter. Cool, stirring occasionally.
2. 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.
3. Meanwhile, place the peaches in a bowl and drizzle with half the orange juice.
4. Arrange the salmon, peaches, pomegranate seeds and mint on the couscous. Drizzle with the remaining orange juice. Toss to combine.