Courgette, Red Pepper & Halloumi Couscous Muffins

Adding our tasty couscous to these simple egg muffins results in a satisfying and moreish snack. The delicious combination of courgette and halloumi works so well with mint and chilli and these are great for a light brunch or lunch with a side salad or even for a picnic/lunchbox treat.


Pre-heat the oven to 200C / 180C Fan / Gas 6 and spray a 12-hole muffin tray with cooking spray.

Prepare the couscous according to the packet instructions. Fluff with a fork and set aside to cool.

Grate the courgette using a box grater. Use your hands to squeeze out any excess moisture from the courgettes. Pat dry with kitchen paper and set aside.

In a bowl, mash the cream cheese and then beat in the eggs and season with salt and pepper. Add the halloumi, red pepper and courgette and stir to combine. Fold in the couscous, chopped mint and chilli flakes (if using). Divide the mixture into the prepared muffin trays and top each with a little grated Parmesan cheese. Bake for 20 minutes until raised and golden.

Leave to cool for 5 minutes before removing from the tin. Serve with salad and a little chilli jam or hot sauce.

TIP: Also delicious with feta rather than halloumi.



  • 1 x packet of Ainsley Harriott Couscous (we used Tomato & Chilli)
  • 1 large courgette
  • ½ red pepper, deseeded and finely chopped
  • 6 eggs, beaten
  • 100g cream cheese
  • salt and freshly ground pepper
  • 80g halloumi, grated
  • 1 tbsp finely chopped fresh mint leaves
  • a pinch of chilli flakes (optional)
  • Parmesan cheese, for grating