Feta, Pea & Mint Couscous Muffins

The fresh summery taste of our Lemon, Mint and Parsley Couscous works perfectly with pea and mint in these delightful egg muffins. Great for picnics, snacking or a light lunch with salad.


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

Blanche the peas in boiling water for 1-2 minutes and drain well.

Prepare the couscous according to the packet instructions, fluff with a fork and stir in the peas. Set aside.

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

Leave to cool for 5 minutes before removing from the tin.



  • 1 x packet of Ainsley Harriott Lemon, Mint and Parsley Couscous
  • 150g frozen petit pois
  • 6 eggs, beaten
  • 100g cream cheese
  • Salt and freshly ground pepper
  • 50g feta, cubed or crumbled
  • 2 tbsp chopped fresh mint leaves
  • a pinch of chilli flakes (optional)
  • Parmesan cheese, for grating