Serves 4
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Try this British-Indian inspired rice-based dish for a fresh and delicious meal with all the benefits. Containing pearl couscous, a handful of veggies and your choice of protein between chicken breast, salmon, and chickpeas, this one is sure to energise and satisfy, be it for breakfast, lunch or dinner.


  • ½ bunch fresh coriander (cilantro), roots and stems washed, leaves picked
  • 2 eggs
  • 2 tbsps olive oil
  • 1 small onion (80 g), chopped finely
  • 2 cloves garlic, crushed
  • 4 cm piece fresh ginger, grated finely
  • 1 fresh bay leaf
  • 1 tbsp curry powder
  • 1 medium tomato (150 g), diced finely
  • ½ cup (60 g) frozen peas
  • 1¼ cups (250 g) pearl couscous
  • 1 cup (250 ml) chicken or vegetable stock (see tip)
  • 2 tbsps lemon juice
  • Lemon wedges, to serve


  • 1 chicken breast fillet (200 g)
  • 150 g hot-smoked salmon, flaked
  • 400 g can chickpeas, drained, rinsed

Reserve 2 tbsps coriander leaves to serve. Coarsely chop remaining coriander leaves and finely chop roots and stems; you will need ½ cup firmly packed chopped leaves and 2 tbsps finely chopped stems and roots.


Place eggs in a small saucepan; cover with cold water. Bring to the boil; cook for 3 mins for soft-boiled. Remove from pan; run under cold running water. When cool enough to handle, peel.


Heat oil in a large heavy-based non-stick frying pan over medium heat. If your choice of protein is chicken, cook for 6 mins on each side or until golden and cooked through; transfer to a plate. Cool slightly; shred.


Cook coriander roots and stems, onion, garlic, ginger and bay leaf in same pan for 4 mins or until onion softens. Stir in curry powder; cook for 1 min or until mixture is fragrant. Add tomato, couscous, peas, stock and 1 cup (250 ml) water; bring to the boil. Reduce heat to low; cook, covered, for 7 mins or until liquid is absorbed.


Add your choice of protein (return chicken to pan, if using), lemon juice and chopped coriander leaves to pan; fluff through couscous mixture with a fork.


Top couscous ‘kedgeree’ with halved eggs and reserved coriander leaves; season to taste. Serve with lemon wedges.

TIP If using chicken or smoked salmon, use chicken stock. If using chickpeas, use vegetable stock.

Photo: bauersyndication.com.au

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