Moroccan Fish Muffins

Submitted by: Kelsey Erinaceous
Don't be afraid of the couscous! These are so easy, and fantastic reheated, so this recipe makes enough for lunches as well. Original recipe called for frying, so these are heathier.

Serves: 20-ish muffins

Preparation time:
Cooking time:


1 box of couscous
2/3 cup lemon juice
2 (14.75 ounce) can red salmon, drained
1 bunch fresh spinach (2 cups) chopped
3 eggs, beaten
3 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt


1) Prepare couscous according to package directions using the 2/3 cup of lemon juice in place of water.
2) In a mixing bowl, combine the cooked couscous, red salmon, chopped spinach, egg yolks, garlic, cumin, black pepper, and salt. Spoon into a greased muffin pan, each cup full to the top
3) Bake for approx. 30 minutes, until the tops are golden brown.

Serve with veggie sticks, or a salad.


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