What you’ll need

¾ cup low sodium chicken stock

16 oz button mushrooms, whole

2 tsp red curry powder

1/8 tsp salt

¾ cup whole wheat cous cous

3 cloves garlic, minced

1 can red beans, drained and rinsed

¼ cup cherry tomatoes

¼ tsp fresh rosemary, removed from stem

12 oz salmon filets, cut into 3 or 4 pieces

Simple Prep

1. Preheat grill to 350 degrees

2. Rub a 12” cast iron skillet with olive oil

3. In a bowl, combine all ingredients except salmon

4. Transfer to skillet, top with salmon

5. Cover with foil and place on grill for 30 minutes