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25 min
  • 250 gcream cheese
  • 140 gmaize
  • 100 gcouscous
  • 2 xcarrots
  • 2 xeggs
  • 1 xonion
  • 1 xcourgette
  • 3 tbspherbs
  • 1 tsphoney
  • 1 tsppaprika spice
  • 1 pinchsalt
  • 1 pinchpepper

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Cook the couscous in salted water according to the instructions on the package. Drain the corn. Peel the carrots and the onion. Wash the courgettes and grate them together with the carrots and the onion using the bamix® with the SliceSy® with the grater (medium). Preheat the oven to 200 °C.
Mix the couscous with the grated vegetables, the corn and the eggs and season with salt, pepper and paprika powder. Fill the couscous and vegetable mixture into a silicone muffin tin and bake in the oven on the middle shelf for about 20 minutes.
For the topping, mix the cream cheese with honey and herbs using the bamix® with the whisk attachment and add salt and pepper to taste. Leave the couscous vegetable cupcakes to cool, garnish with cream cheese topping and serve.

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