Ingredients

6½ oz (200g) cooked couscous
7 oz (225g) all-purpose (plain) flour
2 tbsp super-fine (caster) sugar
1 tsp baking powder
Pinch salt
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1 egg
4 tbsp olive oil
¾ cup milk
1 tbsp lemon zest
2 tbsp chopped flat leaf parsley

Method

1. Pre-heat the oven to 350oF (175oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Combine the flour, sugar, baking powder, salt, cumin and coriander in a large bowl.
4. Beat the egg and oil together in a small bowl.
5. Add the egg mixture, milk and the couscous to the flour. Mix until combined.
6. Fold in the lemon zest and parsley.
7. Divide the mixture evenly between the cake cases.
8. Bake for 20 minutes. Use a skewer to test one.
9. Allow to cool for a few minutes and then transfer to a wire rack.

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