My brother whipped up some delicious veggie couscous muffins when I was visiting. I helped a little, which is why there are no measurements and no good pictures. Also, he knows what he’s doing. Eyeball it. You’ll be fine. You want them to have a good couscous base and to hold (bind) together a bit. These were just as delicious the next day and would be really good with a sweet chili dipping sauce or as a side with chicken satay. Experiment and have fun! I threw some of the extra into a pan like a couscous pancake.
- Large pearl couscous, like 1 package
- Sweet peppers
- Shredded carrots
- Cheddar cheese, like 1 cup
- 2 eggs
- Green onion
- Other things I don’t remember – maybe leftover asparagus or corn? Use what you have and like.
- Mix together.
- Bake on 425 in greased muffin tins for a while. We basically stood there and stared at them through the oven door. I’d guess 15 minutes?