Berber Roasted Poussins with Cous Cous Stuffing

Name: Berber Roasted Poussins with Cous Cous Stuffing
Cuisine: Moroccan
Ingredients: 100 ml White Chicken stock (see Essentials); 4 x 500 g poussins, cleaned; 1 small red chilli, finely sliced; 2 cloves garlic, finely sliced; 1 small brown onion, finely diced; 40 ml olive oil; 2 tablespoons shredded parsley leaves; 2 red capsicums (peppers), roasted, peeled and chopped; 2 red capsicums (peppers), roasted, peeled and chopped; 80 g merguez sausage, diced; ½ teaspoon saffron threads; 100 g cous cous, cooked; ½ teaspoon freshly ground black pepper; 1 teaspoon sea salt; 2 teaspoons minced garlic; 1 teaspoon freshly ground black pepper; 60 ml extra virgin olive oil; 1 teaspoon sweet paprika; 2 teaspoons sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Typical of Berber cooking, tahmira is a spice rub used as a marinade to colour and flavour chicken. I have used cous cous as a stuffing, resulting in a self-contained parcel of elegance and mystery. This is best served simply with a salad of leafy greens tossed with a tangy lemon dressing. I also give each person a finger bowl of warm water with a splash of orange blossom water so hands can be kept clean as they tackle the small poussin carcasses.

Ingredients

Africa
Morocco
Main course

Ingredients

Method