The flavours of this dish are divine. Serve with a rocket salad or steamed green beans.

Ingredients

Stuffing

• ½ cup couscous
• ½ cup hot water
• ½ tsp salt
• 1 tsp each paprika, ground coriander and ground cumin
• ½ tsp ground cardamom
• ¼ tsp ground cinnamon
• 2 spring onions, trimmed and finely chopped
• ¼ cup diced glace quinces or pears
• 70 gram packet pistachio nuts, finely chopped

Poussin

• 4 poussin
• 1 tblsp each melted butter and flour
• 1-2 tblsp oil
• 1 onion, peeled and sliced
• 3 cloves garlic, peeled and sliced
• 1½ cups chicken stock
• ½ cup dry sherry
• 2-4 tblsp finely sliced preserved lemon
• 2 tomatoes, peeled and chopped, 2-3 tblsp chopped fresh parsley or 1 tblsp dried

Method

1. Put the couscous in a bowl and pour over ahd boiling water. Stir, then leave for 10 minutes. Fluff with a fork. Ad the rest of the stuffing ingredients; stir to mix.
2. Rinse the poussins and pat the cavities dry using a paper towel. Fill each evenly with the stuffing, then secure the openings with toothpics and string.
3. Brush each poussin with melted butter and sprinkle over a little flour. 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 chicken stock and sherry to the pan, then bring to the boil.
4. Place the poussins in the casserole dish, cover and transfer to a 180ºC oven for 20 minutes. Remove the lid from the dish and cook for a further 20-25 minutes or until the poussins are cooked and golden brown.
5. Remove poussins and keep warm. Heat the remaining liquid on the stove to reduce by a quarter. Add the lemon, tomatoes and parsley. Season with black pepper.