Couscous & Cilantro Mini Cakes - Recipe

1/2 cup couscous
1/2 cup boiling water
2 cups all-purpose flour
2 tbsp. confectioners/icing sugar
1 tbsp. baking powder
pinch of salt
1 tsp. toasted cumin seeds
1 tsp. ground coriander
1 egg
4 tbsp. olive oil
1 tbsp. lemon zest
2 tbsp. chopped flat-leaf parsley

2 tbsp. freshly chopped cilantro

Preheat the oven to 350F. Line a mini muffin pan with baking cups. Put the couscous in a medium bowl and pour the boiling water over it. Cover the bowl and leave for 5 minutes to allow the grains to absorb the liquid. Remove the cover and fluff the grains with a fork. Mix the dry ingredients in a bowl with a spoon. Beat the egg and oil in a large bowl with an electric mixer until combined. Add the couscous and the dry ingredients and mix until nearly combined. Fold in the lemon zest, cilantro and parsley. Spoon a heaping tablespoon into each well of the muffin tin. Bake for 15-20 minutes. Remove pan from the oven and cool for 5 minutes. Remove mini cakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cakes