Muffins with couscous and goat cheese


Recipe preparation
  • Preheat the oven to 200°C
  • Rinse then thinly snip the mint
  • In a salad bowl, mix the flour and the baking powder with the couscous
  • In another salad bowl, beat the eggs with oil and milk and immediately pour it in the previous mix
  • Add the seeds, the mint, the seasoning and the diced goat cheese
  • Garnish muffin moulds (do not entirely fill them)
  • Cook in the oven for 15 minutes until they rise up and are browned
  • Serve warm or cold as appetisers


  • You can use sundried tomatoes or peppers to give more taste to your recipe and to add a touch of colour
  • For a spicier taste, use Tipiak Couscous with Spices


  • 250 g of Tipiak Organic Wholewheat Couscous
  • 3 sprigs of fresh mint
  • 230 g of flour
  • 1/2 bag of baking powder
  • 5 eggs
  • 10 cl of oil
  • 35 cl of milk
  • 20 g of seeds (sesame, sunflower, poppy)
  • 150 g of goat cheese
  • Salt and pepper

Used in the recipe

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