For a different take on the traditional British-Indian rice-based dish, we’ve made ours with pearl couscous and your choice of chickpea, salmon or chicken.
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Ingredients
Pick-your-protein
Method
1.Reserve 2 tablespoons 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 tablespoons finely chopped stems and roots.
2.Place eggs in a small saucepan; cover with cold water. Bring to the boil; cook for 3 minutes for soft-boiled. Remove from pan; run under cold running water. When cool enough to handle, peel.
3.Heat oil in a large heavy-based non-stick frying pan over medium heat. If your choice of protein is chicken, cook for 6 minutes on each side or until golden and cooked through; transfer to a plate. Cool slightly; shred.
4.Cook coriander roots and stems, onion, garlic, ginger and bay leaf in same pan for 4 minutes or until onion softens. Stir in curry powder; cook for 1 minute or until mixture is fragrant. Add tomato, couscous, peas, stock and 1 cup (250ml) water; bring to the boil. Reduce heat to low; cook, covered, for 7 minutes or until liquid is absorbed.
5.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.
6.Top couscous ‘kedgeree’ with halved eggs and reserved coriander leaves; season to taste. Serve with lemon wedges.
If using chicken or smoked salmon, use chicken stock. If using chickpeas, use vegetable stock.
Note
