1. Heat oven to 400 degree F. Line a baking sheet with foil. In a small bowl, stir together potato flakes and curry powder. Place salmon in a medium bowl and remove bones and skin.
2. Stir eggs and 1/4 cup of the seasoned potato flakes into salmon and blend well with a fork. Shape salmon mixture into 8 cakes and coat with remaining seasoned potato flakes. Coat both sides of salmon cakes with vegetable cooking spray; place cakes on foil-lined baking sheet.
3. Bake 15 minutes. Meanwhile, puree chutney in a blender. Stir peas into hot couscous. Serve cakes with sauce and couscous with peas.