Serves: 20-ish muffins
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.