• Poussins with porcini and couscous stuffing

    Serves: 4
    Cooking Time: 1 hour


    • salt and freshly ground black pepper, to taste
    • 4 poussins (baby chickens), rinsed and dried
    • 1 lime
    • 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



    Preheat the oven to 200°C.


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


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


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


    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.