Healthy Recipes

Pearl Couscous ‘Kedgeree’

September 2, 2021

Yield
Serves 4
Prep Time
10mins
Cook Time
25mins
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.

Ingredients

PICK-A-PROTEIN (CHOOSE ONE)

Steps

01.

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.

02.

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.

03.

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.

04.

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.

05.

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.

06.

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