Healthy Recipes

Pearl Couscous ‘Kedgeree’

September 2, 2021

Serves 4
Prep Time
Cook Time
Difficulty Level
3 / 5

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.





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.