Check out what were making for lunch ... all under 500 calories

Cool Salmon and Couscous Salad with 

Snap Peas, Orange and Mint

only 424 calories 

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.

• 
• 1 tablespoon(s) (plus 1 tsp) olive oil
• 1 pound(s) skinless salmon fillet
•  Kosher salt and pepper
• 1 cup(s) couscous, preferably whole-wheat
• 1 small orange
• 1/4 cup(s) snap peas, thinly sliced crosswise (about 1 cup)
• 1/2 small red onion, thinly sliced
• 1 cup(s) fresh flat-leaf parsley, roughly chopped
• 1/4 cup(s) fresh mint, torn

Directions

1. 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.
2. 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.
3. 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.
4. Using a fork, flake the salmon into large pieces. Gently fold the salmon into the couscous.

cheers for this tasty recipe 

http://www.womansday.com/recipefinder/cool-salmon-couscous-salad-snap-peas-orange-mint-recipe-122846