Couscous And Quinoa Kedgeree

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

The ingredient of Couscous And Quinoa Kedgeree

• 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

The Instruction of couscous and quinoa kedgeree

• 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

Nutritions of Couscous And Quinoa Kedgeree

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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