Preheat the oven to 180'C.
Rub the guinea fowl breasts with the ras el hanout and olive oil. Leave this for 30 minutes for the guinea fowl to absorb the flavours of the spice mix.
For the cous cous:
Place the flaked almonds on a baking sheet and cook for 6 minutes until golden brown.
Finely slice the spring onions. Chop the dried fruits into small pieces and add to the cous cous with the saffron, seasoning and olive oil. Stir these ingredients together. Pour on enough boiling water to cover the cous cous and then cover the bowl with cling film. Allow the cous cous to absorb the water and cook for 10 minutes.
Whilst the cous cous is cooking prepare the carrots. Bring a pan of salted water to the boil.
Peel the carrots, top and tail them and then cut them into thin slices on the angle.
To make the vinagrette:
Chop the coriander and mint leaves. Finely dice the chilli and puree the garlic clove. Mix this with the olive oil and the seasoning. Squeeze in the juice from the lemon.
For the carrots:
Finely chop the garlic and the flat parsley.
Cook the carrots in the boiling water until tender. Drain from the water and then, in a bowl, mix the carrots with the chopped garlic, ground cumin, olive oil and flat parsley. Season with salt and a squeeze of lemon juice.
To cook the guinea fowl:
Heat a frying pan until hot and add a splash of sunflower oil. Season the guinea fowl brests with fine salt. Cook the guinea fowl skin side down until golden brown and then transfer to the oven and cook for a further 10 minutes.
Whilst the guinea fowl is cooking, warm the cous cous in a sauce pan or in the microwave for 1 minute and then add the spring onions and flaked almonds.
Half fill a stainless steel ring with cous cous, add the carrots to the ring and press down. Remove the ring and place the guinea fowl on top and then finish with a drizzle of the mint and coriander dressing.
«To vary this dish try with either chicken, fish or lamb.»