10-minute Salmon, Couscous and Summer Zucchini Noodle Salad

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Couscous:

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

Zucchini Noodle Salad:

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

Salmon:

One 16-ounce package frozen salmon fillets (about 4 ounces each), thawed

Olive oil, for drizzling 

Kosher salt 

2 tablespoons Calabrian chile spread