Curried chickpea and couscous muffins

These curried chickpea and couscous muffins are really quick and easy to make.  They are a fantastic source of protein for little ones and syn free as a little bonus for any parents like me who are doing Slimming World and like to only cook one meal for themselves and their children.

I used Morrison’s chick pea dahl because it’s syn free.  Other options may have a small syn value which is always worth checking.



To make 16 curried chickpea and couscous muffins

  • 100g plain couscous
  • 175ml vegetable stock
  • 1 x tin of chickpea dahl
  • 3 eggs
  • 1 tbsp curry powder


  • Preheat the oven to 200°c.
  • Soak the couscous in the vegetable stock for 10 minutes.  I just used a stock cube to make mine, there are lots of low salt options available for cooking for children.
  • Once the couscous has absorbed the stock, add the dahl, eggs and curry powder then mix well.
  • Spoon the mixture into silicone muffin cases (or straight into a good non stick muffin tray.)
  • Bake in the oven for 20 minutes, until cooked through.
  • Allow to cool.
  • Serve and enjoy!

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