Roasted Poussin With Spicy Couscous
Recipe courtesy of Ken Korando, Solomons Island Winery http://www.solomonsislandwinery.com/
- 4 Poussin one per person
- 4 tsp olive oil
- 1 leek coarsely chopped
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1 tsp chopped Jalapeno pepper moderate for taste
- 1 Granny Smith apple chopped
- 2 tbsp parsley chopped
- 1 tbsp Herbs De Province
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 package Near East Parmesan Couscous
Prepare the couscous per package directions and set aside. In a saute pan heat the olive oil and then add the leek and onion cooking until translucent. Add the Herbs De Provence, garlic and jalapeno, cooking for an additional two minutes. Combine the sauteed ingredients, apple, parsley, salt and pepper with the couscous.
Pre heat the oven to 425 degrees. Sprinkle poussin inside and out with salt and pepper. Stuff each bird with ~cup of couscous mixture and then tie with twine. Place the birds in a shallow roasting pan and spoon in the remaining couscous mixture around the birds. Baste the poussin every few minutes with their natural juices and a little melted butter. Place in oven for approximately 35 minutes or until the skin turns golden brown. After cooking remove from oven and let rest for several minutes before cutting.