Couscous-Stuffed Cornish Poussin by Nature's Parlour

Ingredients

1 hr

X 4 peoples

TBC Cals

STUFFING

POUSSIN

2 pcs	Free Range Poussin - Semi-Debone
1 tbsp	Extra Virgin Olive Oil
1 tbsp	Butter
1 tbsp	Honey
1/4 tsp	Salt
1/4 tsp	Ground Black Pepper

Method

Heat the oven to 350°F (175°C). Toast the nuts in the oven until golden brown, 5 to 10 minutes. Remove. Raise the heat to 425°F(220°C).
In a small saucepan, bring the broth, the apricots, and salt to a simmer over moderately high heat.
Remove from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork.
Add the almonds, butter, honey, cinnamon and pepper. Fluff with a fork.
Fill the cavities of the poussin with the couscous mixture. Twist the wings of the poussin behind their backs and tie the legs together.
Put the poussin, breast-side up, in a small roasting pan. Coat the poussin with the oil; sprinkle with 1/8 teaspoon each salt and pepper. Dot with a tablespoon butter.
Roast the poussin for 25 minutes. Baste them with the pan juices and drizzle with a teaspoon honey. Continue roasting until just done, 10 to 15 minutes longer.
When the poussin are done, transfer them to a plate and leave to rest in a warm spot for about 5 minutes.
Add a pinch each of salt and pepper. Cut the poussin in half and serve with the stuffing and pan juices.

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