Rainbow couscous stuffed poussins

Serves 4

I love roasting these stuffed poussins and cutting them in half to serve – they always make a big impression. The insides look like confetti with the jewel-coloured stuffing.

60ml olive oil 1tsp ground turmeric 1tsp ground cumin 1tsp ground coriander 1tsp ground ginger 1tsp salt ½tsp ground black pepper 4 poussins For the stuffing 110g couscous, cooked according to the packet instructions 4 small preserved lemons, flesh and rind finely chopped 100g dried cranberries

60g toasted pine nuts

90g unsalted shelled pistachio nuts, roughly chopped

60ml olive oil

30g finely chopped flat-leaf parsley 2 garlic cloves, peeled and crushed 2tbsp red wine vinegar

½tsp salt, or more to taste

Preheat the oven to 200°C/fan 180°C/ Gas 6. Mix the olive oil and spices together in a large bowl. Add the poussins and coat in the marinade. Cover with clingfilm and chill in the fridge for 2–12 hours.

Mix all the ingredients for the stuffing together in a separate large bowl, then taste and adjust the seasoning if necessary.

When ready to cook, place the poussins, breast-side up, in a roasting tin and stuff each with one-quarter of the couscous mixture. Make sure that the birds are tightly stuffed by packing the stuffing down firmly as you go. Secure each cavity closed with a wooden cocktail stick.

Roast the poussins for 45–50 minutes or until they are golden brown, and when you pierce the thickest part of the thigh with a knife the juices run clear. Serve immediately.