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
- Put the couscous in a bowl and pour over and boiling water. Stir, then leave for 10 minutes.
- Mix together the spices salt and herbs.
- 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.
- Rinse the Poussins and pat the cavities dry using a paper towel.
- Fill each evenly with the stuffing, then secure the openings with a small skewer or string.
- Brush each Poussin with oil and sprinkle with sea salt and the pinch of spices.
- 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.
- Add the lemon, tomatoes and parsley.
- 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.
- Remove Poussins and keep warm. Heat the remaining liquid on the stove to reduce by a quarter.
- Season with black pepper.
- 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.