Recipe - Guinea Fowl With Couscous

GENERAL
100 g Couscous; (3 One half oz)
25 g Pine kernels; ( 1oz)
25 g Raisins; ( 1oz)
One half teaspoon Ground cinnamon
1 teaspoon Ground cumin
4 teaspoon Polyunsaturated oil
1 small Onion; chopped finely
1 1/8 kg Guinea fowl; (2 One half lb)
One half teaspoon Paprika
6 tablespoon Water

FOR THE SAUCE
1 teaspoon Tomato pur‚e
1 tablespoon Lemon juice
1 teaspoon Clear honey
One fourth teaspoon Ground cinnamon
125 ml Water; (4 fl oz)

Put the couscous in a bowl, cover with lukewarm water and leave to soak for
10 minutes.

Tip the couscous into a large sieve lined with muslin or a finegauge sieve
and allow to drain. Place the sieve over a saucepan of boiling water, cover
with foil and steam for 35 minutes.

Transfer the couscous to a bowl and add the pine kernels, raisins, cinnamon
and cumin.

Heat 2 teaspoons of the oil in a nonstick fryingpan, add the onion and
fry over a medium heat for 5 minutes or until soft. Add to the couscous and
mix well.

Preheat the oven to Gas Mark 4 /180 øC /350 øF.

Stuff the guinea fowl with the couscous. (If there is any couscous left
over, place it in a greased ovenproof dish, cover with foil and bake for 45
minutes in the oven with the guinea fowl.) Place the guinea fowl in a
roasting tin, brush with the remaining oil and sprinkle with the paprika.
Bake in the oven for 30 minutes, then baste and add 3 tablespoons of water.

Return to the oven and 30 minutes later, baste again and another 3
tablespoons of water. Bake for another 1530 minutes or until cooked
through and golden.

Remove from the oven, transfer to a warmed serving plate and leave to rest
while making the sauce.

Strain any excess fat out of the roasting tin, reserving the meat juices.
Place the roasting tin over a medium heat, strirring to scrape up and
dissolve the sediment left. Pour the juices into a small nonstick
saucepan. Add the tomato pur‚e, lemon juice, honey, cinnamon and water, and
simmer, uncovered, for 1015 minutes or until thickened slightly.

Serve the guinea fowl accompanied by the sauce.

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