Eggplant, Chilli and Salmon Cous-Cous

P15 minutes C20 minutes S12


300ml Pure Olive Oil
40ml Riviana Blended Sesame Oil
300g Riviana Sundried Tomato Strips
1L Chicken stock
900g Ocean Supreme Pink Salmon, drained, bones removed and flaked into chunks
900g Instant cous-cous
120ml Riviana Thai Style Chilli Sauce
300g Riviana Whole Champignons
600g Riviana Grilled Sliced Eggplant
200g red onion, finely sliced
1 bunch fresh parsley, washed, torn
240g Riviana Pitted Kalamata Olives, chopped


Combine oils, sun dried tomato strips and chicken stock in a large saucepan. Bring to the boil, simmer 2 minutes.


Stir through salmon and cous-cous; cover and rest for 3 minutes or until all liquid has been absorbed.


Mix in chilli sauce, champignons and eggplant; divide between warmed serving plates.


Top with sliced onion, parsley and olives.

Products used