Spice Sensation Kedgeree Salad

Our best-selling Spice Sensation Couscous with a hint of turmeric, chilli and coriander works perfectly with fresh ginger and peppered mackerel in this recipe for a quick version of kedgeree. A super easy and proper tasty salad that’s great for lunch or for packing up to take to work or on a picnic.


Cook the eggs in a saucepan of boiling water for 6-8 minutes according to your preference. Rinse in cold water until cool enough to handle. Peel and set aside.

Prepare the couscous according to the packet instructions. Fluff with a fork to separate the grains and stir through the ginger, coriander, chilli and the whites of the spring onion.

Arrange on 2 serving plates and top with the flaked mackerel and the spring onion greens.

Cut the eggs in quarters and arrange on top of the salad. Season with salt and serve with wedges of lemon for squeezing, a sprinkling of cayenne and a few coriander leaves.



  • 2 eggs
  • 1 packet of Ainsley Harriott Spice Sensation Couscous
  • 3cm fresh root ginger, peeled, finely sliced
  • 2 tbsp chopped coriander, plus extra to serve
  • 1 red chilli, deseeded and chopped
  • 2 spring onion, sliced – greens and whites separated
  • 2 smoked peppered mackerel fillets, skin removed and flaked into bite-sized pieces
  • 1 lemon, cut into wedges
  • pinch of cayenne (optional)