Finely chop the onion and fry it for 7-8 minutes in a pan with olive oil (4 tbsp).
Add finely chopped garlic, chopped chili pepper, peppers cut into small pieces and grated sweet potato. Season with a pinch of salt, black pepper and roast for 10 minutes. Stir occasionally.
Then let it cool completely.
Transfer couscous into a deeper bowl. Add a teaspoon of paprika, dried oregano, salt and a pinch of cumin powder. Combine everything together.
Beat the eggs briefly with a fork and then add tomato juice. Pour the mixture into the bowl with dry ingredients. Combine and let soak for 15 minutes.
Mix in the cooled contents from the pan and finally the coarsely grated cheddar to the soaked couscous. Combine everything thoroughly and fill 12 muffin molds smeared with olive oil with the mixture. Slightly compress the molds and separate them from the edges with a spatula.
Place in an oven heated to 200 °C and bake for about 23 minutes.
After baking, let it sit for a while and then eject the muffins from the molds. Serve warm with salad or yogurt dip.

NOTES: You can also use couscous muffins as a cold snack or as a side dish to other meals.

🍽12 pcs ⏱55 MIN

☉ couscous 250 g
☉ sweet potato 350 g
☉ onion 1 pc
☉ garlic (cloves) 2 pcs
☉ cheddar 250 g
☉ red pepper 1 pc
☉ green pepper 1 pc
☉ chili pepper 1 pc
☉ olive oil 4 tbsp + extra
☉ eggs 2 pcs
☉ cumin 1/2 teaspoon
☉ paprika 1 teaspoon
☉ tomato juice 250 ml
☉ salt, black pepper, dried oregano