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Pearl Couscous Kedgeree

Pearl Couscous Kedgeree

By OcadoLifePublished on 02 January 2024This 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 moreish smokiness. Looking for leftovers inspiration? Use it up in Emily’s Kipper and Couscous Skillet Cake with Romesco. Looking for more brunch recipes? Look no further.
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Time and servings

25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • 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.

  • Step 4

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

  • 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.