Herb-Roasted Guinea Fowl with Couscous

Name: Herb-Roasted Guinea Fowl with Couscous
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Spanish
Ingredients: 1 x 1.2 kg/2 lb 10 oz guinea fowl; 2 lemons, chopped (with peel); 6 garlic cloves, lightly crushed; 10 sage leaves, finely chopped; 120 g/4½ oz/generous 1 stick salted butter, softened; grated zest of 1 lemon; 2–3 sprigs thyme; 125 ml/4 fl oz/½ cup dry white wine; 200 ml/7 fl oz/scant 1 cup chicken stock (bouillon); 6 Green asparagus spears; 200 g/7 oz/generous 1 cup couscous; ½ red onion, finely chopped; 1 tbsp chopped flat-leaf parsley; juice of 2 lemons; 1 tsp finely chopped rosemary; 1 tsp finely chopped lemon thyme; 1 tbsp olive oil; 200 ml/7 fl oz/scant 1 cup boiling chicken stock (bouillon); 200 ml/7 fl oz/scant 1 cup boiling chicken stock (bouillon); sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
2–3

Difficulty
Easy
Ready in
1 hr 25

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

1 x 1.2 kg/2 lb 10 oz guinea fowl
2

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Known as pintada in Spain and sometimes called an African pheasant, guinea fowl is similar to chicken, but has a mild gamey flavour. Guinea fowl is unusual in that it is neither totally wild nor truly domesticated, and has been reared for the table since Elizabethan times.

Preheat the oven to 200°C/400°F/gas