☀️ Lunch👶 10-12 monthsomega-3high-proteinfinger-food

Creamy Salmon and Sweet Corn Couscous Cups

Name: Creamy Salmon and Sweet Corn Couscous Cups
Prep time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup dry whole-wheat couscous; 1/4 cup finely flaked cooked salmon (fresh or canned in water, drained); 1/4 cup frozen sweet corn, finely chopped; 1/4 cup plain full-fat yogurt; 1 tbsp finely grated carrot; 1 tsp olive oil

Soft, creamy couscous with flaked salmon and sweet corn, pressed into easy-to-grab baby cups.

Make a version like this

25 minutes1 servingVery soft, moist couscous bound with yogurt, with tiny salmon flakes and finely chopped vegetables

Ingredients(6)

1/4 cup dry whole-wheat couscous
1/4 cup finely flaked cooked salmon (fresh or canned in water, drained)
1/4 cup frozen sweet corn, finely chopped
1/4 cup plain full-fat yogurt
1 tbsp finely grated carrot
1 tsp olive oil

Instructions(10 steps)

1
Boil 1/3 cup water.
2
Stir in couscous, cover and rest off heat for 5 minutes.
3
Microwave chopped corn and grated carrot with 1 tsp water until soft.
4
Flake salmon very finely, checking thoroughly for bones.
5
Fluff couscous with fork and stir in olive oil.
6
Mix couscous, salmon, corn, and carrot until evenly combined.
7
Fold in yogurt to make creamy, adding a spoonful of water if too thick.
8
Press mixture into lightly oiled muffin tin or small silicone cups.
9
Warm cups in microwave if needed and cool to lukewarm.
10
Loosen edges and serve cups broken into soft grab-friendly chunks.

Nutritional Highlights

-Protein from salmon
-Iron for development
-Omega-3 for brain health
-Calcium from yogurt

Age Appropriateness

Sized as soft handheld chunks that encourage pincer grasp and self-feeding, while the moist, mashable texture is safe for emerging chewing skills at 10-12 months.

Introduction Tip

Offer a few small chunks at a time so your baby can explore the texture. Eat some alongside them to model biting and chewing.

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Instructions(10 steps)

Boil 1/3 cup water.

Stir in couscous, cover and rest off heat for 5 minutes.

Microwave chopped corn and grated carrot with 1 tsp water until soft.

Flake salmon very finely, checking thoroughly for bones.

Fluff couscous with fork and stir in olive oil.

Mix couscous, salmon, corn, and carrot until evenly combined.

Fold in yogurt to make creamy, adding a spoonful of water if too thick.

Press mixture into lightly oiled muffin tin or small silicone cups.

Warm cups in microwave if needed and cool to lukewarm.

Loosen edges and serve cups broken into soft grab-friendly chunks.