Pearl couscous & salmon ‘kedgeree’

Recipe

This delicious dish combines fragrant spices, fresh herbs, and wholesome ingredients for a light yet satisfying meal. Pearl couscous is simmered with curry, tomato, and stock, then tossed with hot-smoked salmon, peas, and lemon for a zesty finish. Topped with soft-boiled eggs and fresh coriander, it’s a nourishing recipe that’s perfect for a quick weeknight dinner or a flavourful lunch.

Ingredients

• ½ bunch coriander (cilantro) (see tips)
• 2 eggs
• 1 tablespoon olive oil
• ½ small onion (40g), chopped finely
• 2 cloves garlic, crushed
• 4cm (1½in) piece fresh ginger, grated finely
• 1 fresh bay leaf
• 1 tablespoon curry powder
• 1 medium tomato (150g), diced finely
• 1¼ cups (250g) pearl couscous
• 1 cup (250ml) salt-reduced chicken stock (see tips)
• 1/3 cup (40g) frozen peas, blanched
• 150g (4½oz) hot-smoked salmon, flaked
• 2 tablespoons lemon juice
• 1 tablespoon small coriander (cilantro) leaves, extra, to serve
• 2 medium lemons (280g), cut into cheeks

Method

1. Separate coriander leaves from bunch; chop leaves coarsely and chop stems and roots finely. You will need ½ cup firmly packed coriander 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 6 ½ minutes for soft-boiled. Remove, run under cold water; when cool enough to handle, peel, then cut in half.
3. Heat oil in a large heavy-based non-stick frying pan over medium heat. Add coriander roots and stems, onion, garlic, ginger and bay leaf; cook for 4 minutes or until onion softens.
4. Stir curry powder into pan; cook for 1 minute or until mixture is fragrant. Add tomato, couscous, 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 peas, salmon, lemon juice and coriander leaves to pan; fluff through couscous with a fork.
6. Divide couscous mixture among four bowls or plates; top each with half a boiled egg. Sprinkle with extra coriander; serve with lemon cheeks.

TIPS

• Wash coriander roots and stems very well before using.
• Omit the chicken stock and replace with an extra 1 cup (250ml) of water, if you like.
• Try adding in some snowpeas and chopped asparagus for extra fibre

Article published in August 2025

Recipe reproduced with permission from Australian Women's Weekly Food.