Couscous Muffin

Preheat the oven to 160 °C (fan).

Place the couscous in a bowl, pour hot vegetable broth over it, cover and let it soak for at least 5 minutes.

Finely dice the aubergine, peppers and zucchini, finely chop the basil and thyme and mix everything with the couscous.

In a second bowl, briefly whisk the egg, buttermilk, oil, salt and pepper until frothy.

Add the buttermilk-egg mixture to the couscous and vegetables and fold in only until everything is well combined.

Divide the batter into the mold wells and bake for about 30 minutes, until the muffins are set.

Let the muffins rest in the pan for 5 minutes, then carefully remove and serve while still warm.