Salmon with couscous and bell peppers

Ingredients for 2 servings:

• 2 salmon, skinless, 125 g each
• 100 g couscous
• 2 bell peppers, red and yellow
• 1 bottle of Cremefine
• 1 clove(s) garlic
• salt and pepper
• chili flakes
• Honey
• Butter, liquid
• 200 ml water or stock

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simply

Peel the bell peppers and cut into medium-sized strips. Peel and finely chop the garlic. Sauté them lightly in a little olive oil. Deglaze with Cremefine and season with salt, pepper, chili, and a little honey, if desired. Preheat the oven to 190°C. Bring water or stock to a boil and add the couscous. Let it simmer for about 10 minutes. It should still have a slight bite. Pat the fish dry, brush with melted butter, and season with salt and pepper. When the couscous is done, return it to the oven for about 5 minutes. It should still be translucent on the inside. Season the couscous to taste and serve with the fish and vegetables.