Pearl couscous ‘kedgeree’

Fresh, flavourful and completely satisfying.

  • 30 mins cooking
  • Serves 4
  • Print
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.
Looking for more Indian recipes?


  • ½ bunch fresh coriander (cilantro), roots and stems washed, leaves picked
  • 2 eggs
  • 2 tablespoons olive oil
  • 1 small onion (80g), chopped finely
  • 2 cloves garlic, crushed
  • 4 cm piece fresh ginger, grated finely
  • 1 fresh bay leaf
  • 1 tablespoon curry powder
  • 1 medium tomato (150g), diced finely
  • ½ cup (60g) frozen peas
  • 1¼ cups (250g) pearl couscous
  • 1 cup (250ml) chicken or vegetable stock (see tip)
  • 2 tablespoons lemon juice
  • lemon wedges, to serve
  • 1 chicken breast fillet (200g) OR
  • 150 grams hot-smoked salmon, flaked OR
  • 400 grams can chickpeas, drained, rinsed


  • 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.

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