Kipper couscous Recipe

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serves:

4

Skill:

easy

Prep:

15 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 377 kCal 19%
Fat 20g 29%
  -  Saturates 6g 30%

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

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.

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Top Tip

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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