Classic Kedgeree with Couscous or Rice
You will love the fishy flavor of this unusual dish. Kedgeree is a typical British dish but instead of rice why not try using couscous here to give it a different texture? If you make kedgeree with couscous you get a brand new twist on this iconic British dish.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 1x
- Category: Entree
- Cuisine: British
Ingredients
Scale
- 3½ oz (100g) white rice or couscous
- 1 sliced onion
- Spray oil
- Parsley
- 3½ oz (100g) shrimp
- 2 smoked haddock fillets, poached in milk and flaked
- 2 tablespoons lemon juice
- 2 hardboiled eggs
Instructions
- If you are using rice, cook it per the directions on the package.
- If couscous, place it in a bowl, cover with boiling water and stand.
- Sauté the onion in some spray oil in a pan over a low heat until golden.
- Stir in the haddock, parsley and lemon juice.
- Heat gently.
- Fluff the rice or couscous.
- Chop the eggs.
- Add the rice or couscous, eggs and shrimp to the pan (add a pinch of curry powder if desired).
- Heat through gently.
- If it is too dry, add a few tablespoons of natural yogurt.
- Season and serve garnished with parsley.
Keywords: couscous kedgeree, kedgeree made with couscous
Find it online: https://victoriahaneveer.com/rice-or-couscous-kedgeree/