Smiling Couscous Cups with Turkey and Carrot
Savory, soft little muffin-tin cups made with tender couscous, ground turkey, grated carrot, and a touch of cheese. They are easy to hold and kid-friendly in flavor and texture.
Ingredients
- 90 g couscous (crudo)
- 180 ml water (hot for hidratar the cuscús)
- 250 g ground turkey (magro)
- 80 g carrot (grated fina)
- 70 g zucchini (grated and well escurrida)
- 70 g shredded mozzarella cheese (divided)
- 1 unit egg (beaten)
- 15 ml olive oil (more a poco for engrasar the molde)
- 40 g onion (chopped muy fina)
- 2 g garlic powder
- 1 g dried oregano
- 3 g salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease a 12-cup muffin tin with a little olive oil.
- 2
Place the couscous in a medium bowl and pour the hot water over it. Cover for 5 minutes to let it absorb, then fluff with a fork.
- 3
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 2 minutes until softened.
- 4
Add the ground turkey, salt, garlic powder, and dried oregano. Cook for 5 to 6 minutes, breaking it up with a spoon, until the turkey is fully cooked and no longer pink.
- 5
Stir in the grated carrot and the grated, well-squeezed zucchini. Cook for 2 more minutes to remove excess moisture. Remove from the heat and let cool slightly for 3 minutes.
- 6
In a large bowl, combine the hydrated couscous, the turkey and vegetable mixture, the beaten egg, and 50 g / 1/2 cup of the shredded mozzarella cheese.
- 7
Divide the mixture among the 12 muffin cups, pressing gently so the cups hold together. Sprinkle the remaining 20 g / 1/4 cup shredded mozzarella cheese on top.
- 8
Bake for 14 to 16 minutes at 200 °C / 400 °F, until the cups are set and lightly golden on top.
- 9
Let rest for 5 minutes before unmolding. Serve warm.
Chef tips
For a firmer texture, let the cups cool for 10 minutes before removing them from the pan. Silicone muffin molds also help them release more easily.
Substitutions
You can swap the mozzarella for Monterey Jack or another mild melting cheese. Zucchini can be replaced with very finely chopped steamed broccoli. If you do not have couscous, use fine bulgur and adjust the soaking liquid according to the package directions.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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