Couscous and quinoa kedgeree

Quick, healthy and delicious, this couscous and quinoa kedgeree ticks all the right boxes.

Recipe «Couscous and quinoa kedgeree» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 eggs, 2 cups frozen baby peas, 1 tbsp vegetable oil, 1 brown onion, finely chopped, 1 garlic clove, crushed , 2 tsp madras curry powder, 2 x 175g pkts San Remo Microwavable CousCous with Quinoa, 150g hot-smoked salmon, skin discarded, flaked , 1/3 cup chopped coriander, plus extra sprigs to serve, Mango chutney, to serve, Lemon wedges, to serve.

Ingredients:

• 4 eggs 
• 2 cups frozen baby peas 
• 1 tbsp vegetable oil 
• 1 brown onion, finely chopped 
• 1 garlic clove, crushed 
• 2 tsp madras curry powder 
• 2 x 175g pkts San Remo Microwavable CousCous with Quinoa 
• 150g hot-smoked salmon, skin discarded, flaked 
• 1/3 cup chopped coriander, plus extra sprigs to serve 
• Mango chutney, to serve 
• Lemon wedges, to serve 

Instructions

1. 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.
2. Place peas in a heatproof bowl and cover with boiling water. Stand for 5 mins. Drain.
3. 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.
4. 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.