Name: Kipper couscous recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4
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

Nutrition Per PortionRDA

Calories

377 Kcal

19%

Fat

20 g

29%

Saturated Fat

6 g

30%

By Sue McMahon

published 20 July 19

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

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Method

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.
Add the curry powder, or garam masala, the vegetables and the skinned kipper flesh, broken up into chunks.
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.
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.

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Couscous Recipes Fish Recipes Healthy Recipes

Sue McMahon

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.