Apricot Couscous Cupcakes

What happens if you take all of the flour in an apricot cupcake recipe and replace it with cooked couscous?  Being the mad cupcake scientist that I am, I had to know.  It turns out that you get a delicious, satisfying, dense cupcake reminiscent of baked oatmeal.  Leave the couscous cupcakes unfrosted for a grab-and-go breakfast or frost the cupcakes with apricot cream cheese frosting and sprinkle them with cinnamon-dusted couscous for a special brunch treat. 

Baked Couscous Poppers

These baked couscous poppers are brown and crispy on the outside, but become an exciting avalanche of tiny couscous balls in your mouth. The couscous poppers are simple to make (just bake cooked couscous mixed with eggs, breadcrumbs, cheese, and spices). You can vary the cheeses, spices, and accoutrements to suit the occasion:

1. After-school snack: Mozzarella cheese, basil, garlic, and a tomato or ketchup dipping sauce
2. While watching the game: Cheddar cheese, chili powder, and a mustard dipping sauce
3. Dinner party: Smoked gouda, sea salt, chives, and barbecue sauce
4. Whatever you dream up!

How to Make Baked Couscous Poppers