Heat reserved salmon oil in a non-stick frying pan, add zucchini, capsicum, spring onions and garlic and cook until soft.
Stir in Moroccan seasoning, couscous, boiling stock, drained Edgell Corn Kernels, Edgell Chick Peas and drained John West Salmon Slices in Olive Oil. Remove pan from heat, cover and stand for 5 minutes or until all liquid has been absorbed.
Fluff ingredients gently with a fork and stir through coriander. Serve with an extra sprinkle of seasoning.