Poussins with porcini and couscous stuffing

June 25, 2013 (Last Updated: December 2, 2019)

Poussins with porcini and couscous stuffing

Serves: 4
Cooking Time: 1 hour

Ingredients

  • salt and freshly ground black pepper, to taste
  • 4 poussins (baby chickens), rinsed and dried
  • 1 lime
  • STUFFING
  • 25g dried porcini mushrooms
  • 125ml (½ cup) couscous
  • 45ml (3 tbsp) olive oil
  • 125ml (½ cup) almonds, chopped
  • 60ml (¼ cup) sultanas
  • 1 small onion, finely chopped
  • salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) olive or avocado oil

Instructions

1

Preheat the oven to 200°C.

2

Season the poussins liberally inside and out. Thinly slice the lime and squeeze some of the juice over the skin of the poussins.

3

To make the stuffing, rehydrate the porcini in boiling water for about 10 minutes (keep the liquid to use as vegetable stock).

4

Prepare the couscous according to packet instructions. Stir in the oil and add the remaining ingredients, including porcini, folding in gently.

5

Push the stuffing gently but firmly into the cavity of each poussin and tie the legs together with kitchen string. 6 Place the poussins, breast-side up, in a roasting tin and drizzle with oil. Roast until golden and cooked, about 35 minutes. Serve with greens.

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