INGREDIENTS

INSTRUCTIONS

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 øC /350 øF.  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
pure, 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.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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