Cous Cous Cups
BREAKFAST! Actually made it for dinner but it’s better for breakfast since once you pop one in, it’s hard to stop! Wanted to make something bite size yet compact. This is a great vegetarian eat and absolutely veggielicious!
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Prep:1 hrs 30 mins
Cook:20 hrs
- Serves 2+
- For the keen cook
Nutrition per serving
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kcal 0
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fat 0g
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saturates 0g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 0g
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salt 0g
Ingredients
- 1 cupcake/muffin tray
- 4 cups of cous cous
- parmesan cheese pack
- wholewheat rusks (approx 2-3 pieces)
- 1 whole ripe avocado
- 1/4 cup almond milk
- 1/4 cup almond milk
- 1/2 tsp Dijon mustard
- 3 tsp lime juice
- Rock salt
- 4 drops balsamic fig
- 3 tsp Basil pesto
- Affilla
Method
INGREDIENTS: Cous Cous Cups -1 cupcake/muffin tray -4 cups of cous cous -2 tbsp Parmesan cheese -2 pieces of wholewheat rusks -Preheat oven - 180C / 350F 1.Boil cous cous as needed. 2.Grate the wholewheat rusks. 3.Once done, mix everything together along with the Parmesan until well blended. 4.You'll know it's well blended once it's become very sticky and holds its shape when pressed against the bowl using a spoon. 5.Grease cupcake tray holes with butter. 6.Fill each hole in the cupcake tray halfway. 7.Create a cup opening in the middle using any object with a round bottom (I used a pestle to do this). 8.Bake for 45 min. INGREDIENTS: Avocado puree -1 whole ripe avocado -1/4 cup almond milk -1/2 tsp Dijon mustard -3 tsp lime juice -Rock salt -4 drops balsamic fig -3 tsp Basil pesto -Affilla 1. Blend until thick and smooth. COMBINING: 1.Put a dollop of sour cream into the cous cous cups before putting the avocado puree on top. 2.Top with roasted bell peppers sautéed with onions, garlic & eggplant. Guaranteed irresistible! They also work as canapes too. Make sure you've made a lot to go around when you're serving these out to hungry guests!
