Moroccan Poussin with Pistachio and Apricot Stuffing

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A tasty and elegant dish that is packed with the spices and flavours of the Middle East. Ideal for a dinner pasty. Serves: 2



  • 100g couscous
  • 150ml boiling water
  • ½ tsp sea salt
  • ½ tsp each paprika, ground coriander and ground cumin
  • ¼ tsp ground cardamom
  • 2 spring onions, trimmed and finely chopped
  • 1 tbs chopped fresh flat leaf parsley
  • 25g cup chopped dried organic apricots
  • 25g pistachio nuts, finely chopped


  • 2 Poussin
  • 1 tbs olive oil for sautéing plus a little more to dribble on the Poussin
  • 1 echalion shallot, peeled and sliced
  • 3 cloves garlic, peeled and sliced
  • 150ml chicken stock
  • 50ml dry sherry
  • 2 tbs finely sliced preserved lemon
  • 8 cherry tomatoes, cut in half
  • 2 tbs chopped fresh flat leaf parsley
  • sea salt and black pepper


  1. Put the couscous in a bowl and pour over and boiling water. Stir, then leave for 10 minutes.
  2. Mix together the spices salt and herbs.
  3. Fluff up the couscous with a fork and add the rest of the stuffing ingredients, but leave aside a large pinch of the spice mix to sprinkle on the Poussin. Mix well.
  4. Rinse the Poussins  and pat the cavities dry using a paper towel.
  5. Fill each evenly with the stuffing, then secure the openings with a small skewer or string.
  6. Brush each Poussin with oil and sprinkle with sea salt and the pinch of spices.
  7. Heat the oil in a flame-proof casserole dish, then gently cook the onion and garlic over a low heat for 8-10 minutes until tender. Add the sherry and stock to the pan, then bring to the boil.
  8. Add the lemon, tomatoes and parsley.
  9. Place the Poussins in the casserole dish, cover and transfer to a 180ºC oven for 30 minutes. Remove the lid from the dish and cook for a further 25-30 minutes or until the Poussins are cooked and golden brown. Note: stuffed Poussins take longer to cook than an un-stuffed bird.
  10. Remove Poussins and keep warm. Heat the remaining liquid on the stove to reduce by a quarter.
  11. Season with black pepper.
  12. To serve, place the Poussins on a warm serving dish and drizzle the pan liquid over them. A fresh green salad goes well as a side dish.


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