Name: Guinea Fowl with Couscous
Ingredients: 100 g Couscous; (3 1/2 oz); 25 g Pine kernels; ( 1oz); 25 g Raisins; ( 1oz); 1/2 ts Ground cinnamon; 1 ts Ground cumin; 4 ts Polyunsaturated oil; 1 sm Onion; chopped finely; 1 1/8 kg Guinea fowl; (2 1/2 lb); 1/2 ts Paprika; 6 tb Water; 1 ts Tomato pur.e; 1 tb Lemon juice; 1 ts Clear honey; 1/4 ts Ground cinnamon; 125 ml Water; (4 fl oz)

Some would suggest that Jesus was “seeker sensitive” in that He worked His miracles in order to attract large crowds to which He could share the gospel. But in several passages it is plain this is not His motive: Mark 5:43; 7:36; 8:26, 30; and Luke 4:9-12 (and these are by no means exhaustive). Clearly, Christ did not intend these miraculous works for public exploitation. There is little to indicate Christ worked miracles in order to draw a crowd. He was opposed to selling the gospel by appealing to their love for the sensational. (See Jn. 2:23-25)… He sharply rebuked the five thousand for seeking Him for merely physical satisfaction. Jesus did not teach us to draw people to Him by appealing to their senses. Instead He claimed full responsibility for drawing all to Himself by way of the cross (Jn. 12:32); therefore, exalting Christ, "and Him crucified," is to be the primary object in worship, as well as evangelism. (See Rev. 5:8.)

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
		Sainsbury9, Sainsbury’s	4	servings

INGREDIENTS

100	g	Couscous; (3 1/2 oz)
25	g	Pine kernels; ( 1oz)
25	g	Raisins; ( 1oz)
1/2	ts	Ground cinnamon
1	ts	Ground cumin
4	ts	Polyunsaturated oil
1	sm	Onion; chopped finely
1 1/8	kg	Guinea fowl; (2 1/2 lb)
1/2	ts	Paprika
6	tb	Water
1	ts	Tomato pur.e
1	tb	Lemon juice
1	ts	Clear honey
1/4	ts	Ground cinnamon
125	ml	Water; (4 fl oz)

INSTRUCTIONS

GENERAL
FOR THE SAUCE
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 fine-gauge 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 non-stick frying-pan, 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 &deg;C /350 &deg;F.
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 15-30 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 non-stick
saucepan. Add the tomato pur.e, lemon juice, honey, cinnamon and water, and
simmer, uncovered, for 10-15 minutes or until thickened slightly.
Serve the guinea fowl accompanied by the sauce.
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