Kipper couscous recipe

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If you're after a quick and healthy supper, then try this kipper couscous which is rather like a kedgeree, but using couscous it's even quicker to make.

(Image credit: TI Media Limited)
  • healthy
Serves4
SkillEasy
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories377 Kcal19%
Fat20 g29%
Saturated Fat6 g30%
By
published
in Recipes

This quick couscous recipe is similar to a kedgeree but as it uses couscous rather than rice it's much quicker to whip up. A great quick and healthy family meal

Ingredients

  • 1tbsp vegetable oil
  • 200g packet frozen kipper fillets with butter, thawed
  • 1 onion, peeled and diced
  • 2tsp curry powder or garam masala
  • 175g mixed frozen peas and green beans, thawed
  • 200g couscous
  • 400ml hot fish or vegetable stock
  • Salt and ground black pepper
  • 2 medium eggs, soft boiled for 7 minutes

WEIGHT CONVERTER

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Method

  1. Heat the oil with the butter from the pack of fish in a frying pan. Add the diced oinoin and allow it to soften over a moderate heat for 10 minutes.
  2. Add the curry powder, or garam masala, the vegetables and the skinned kipper flesh, broken up into chunks.
  3. Sprinkle in the couscous and pour in the stock. Turn off the heat and leave the mixture to stand for 5 minutes. When the stock has been absorbed, give it all a gentle stir and then season to taste.
  4. Meanwhile, shell the eggs, cut them into quarters and add to the couscous. Serve warm or cold.
Top Tip for making Kipper couscous

This dish works well with any smoked or frozen fish - so to save money, look out for special offers in supermarkets or at your fishmonger.

Sue McMahon
Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.

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