Quick, healthy and delicious, this couscous and quinoa kedgeree ticks all the right boxes.
- Place eggs in a small saucepan. Bring to the boil. Boil for 6 minutes. Drain and cool in ice water. Drain and shell. Quarter each peeled egg.
- Place peas in a heatproof bowl and cover with boiling water. Stand for 5 mins. Drain.
- Meanwhile, heat oil in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and curry powder and cook, stirring, for 1 minute or until fragrant.
- Meanwhile, prepare couscous following packet directions. Add to onion mixture with peas, salmon and coriander. Season and toss to combine. Top with hardboiled eggs and extra coriander sprigs and serve with mango chutney and lemon wedges.
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