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Pearl Couscous Kedgeree

By OcadoLife
This budget-friendly Pearl Couscous Kedgeree from food stylist and recipe writer Emily Jonzen uses giant couscous instead of rice for a textural twist. It’s gently spiced and topped with flaked kippers to bring that…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 4 large eggs
  • 15g unsalted butter
  • 4 salad onions
  • 2 cm piece of ginger, finely grated
  • 1 tsp ground cumin
  • 1½ tbsp mild curry powder
  • 350g pearl couscous
  • 230g roasted red peppers, drained and sliced
  • 800ml chicken stock, hot
  • 240g baby spinach
  • 1 (230g) pack kippers
  • 1 small handful coriander leaves, roughly chopped

Method

5 steps

  1. Step 1

    Cook the eggs in a pan of boiling water for 7 mins. Drain, run under cold water, then peel and cut in half.

  2. Step 2

    Meanwhile, melt the butter in a high-sided frying pan over a medium heat, until foaming. Add the salad onions for 3 mins to soften. Stir in the ginger, cumin, curry powder and couscous; cook for 2 mins more.

  3. Step 3

    Stir in the peppers and stock, then cover and simmer over a low heat for 7 mins. Add the spinach; cook for 3 mins or until the couscous is tender and the stock has been absorbed.

  4. Step 4

    Cook the kippers as per the pack instructions. Flake the fish, taking care to remove larger bones.

  5. Step 5

    Fluff up the couscous with a fork and scatter over the fish. Serve topped with the eggs and coriander. Leftovers will keep chilled in an airtight container for up to 2 days.