Lemon & Thyme Couscous 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
1 tsp. chopped preserved lemon
1 tbsp. chopped thyme leaves


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, lemon preserve, thyme 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