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Home > Recipes > Couscous-Stuffed Cornish Poussin
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Couscous-Stuffed Cornish Poussin by Nature's Parlour

Ingredients
1 hr X 4 peoples TBC Cals
STUFFING
30 g Sliced Almonds
120 g Chicken Stock
95 g Dried Apricots, chopped
1/4 tsp Salt
85 g Couscous
1/2 tbsp Butter
1 1/2 tbsp Honey
1/4 tsp Ground Cinnamon
1/4 tsp Ground Black Pepper

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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Nature's Parlour
8/F, Magnet Place Tower 2,
38 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong
Phone : +852 2494 2214
Fax : +852 2702 1290
E-mail : cso@naturesparlour.com
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