Couscous curry pan with salmon

Ingredients for 1 servings:

• 1 salmon fillet(s)
• 1 zucchini
• 200 g mushrooms
• 1 handful of fresh leaf spinach
• ½ tsp red curry paste
• 50 g cream cheese (Brunch Sweet Thai Chili)
• 30 g couscous
• some vegetable broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

made quick and easy

Fry the salmon fillet in a pan with oil (I use coconut oil) until golden brown on the outside, then cook the couscous according to the package instructions with a little stock until tender. Chop the zucchini and mushrooms into pieces. Cut the salmon into small pieces and add everything to the pan. Once the vegetables are fried, add the spinach. Season with salt. Add the cooked couscous to the pan and season with the curry paste. It’s best to use a little less of the paste at first, as it’s quite spicy. Adjust the seasoning to taste. Finally, add the brunch and stir in. Bring everything back to a nice boil. 600 kcal per serving.