• Before starting, wash and dry all produce.
• To a medium pot, add 2/3 cup (1 1/3 cups) water, half the garlic powder, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min.

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Roughly chop cilantro.
• Cut tomatoes into 1/2-inch pieces.
• Pat salmon dry with paper towels. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then salmon.
• Pan-fry for 3-5 min per side, until browned and cooked through.**
• Remove from heat. Transfer to a plate. Remove and discard skin, if you like. Break salmon up into large flakes.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add tomatoes. Cook for 2-3 min, stirring often, until tomatoes start to break down.
• Add zucchini. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Add Dal Spice Blend, curry paste and remaining garlic powder. Cook for 30 sec, stirring often, until fragrant.

• Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.
• Once simmering, add salmon. Cook for 1-2 min, stirring often, until warmed through and sauce thickens slightly. 
• Season with salt and pepper. (TIP: If sauce tastes too acidic, add 1/4 tsp [1/2 tsp] sugar.)

• To the pot with couscous, add half the cilantro. Season with salt and pepper, then fluff with a fork.
• Divide couscous between bowls. Spoon salmon curry over top.
• Sprinkle with remaining cilantro.

If you've opted to get salmon, pat dry with paper towels, then season in the same way the recipe instructs you to season shrimp. Pan-fry for 3-5 min per side, until browned and cooked through.** Remove and discard skin, if you like, then break salmon up into large flakes.