Moroccan spiced guinea fowl with cous cous royale, cumin carrots and a mint and coriander dressing Recipe

Moroccan spiced guinea fowl with cous cous royale, cumin carrots and a mint and coriander dressing Recipe

A spiced guinea fowl supreme served with saffron flavoured cous cous, cumin scented carrots and a fresh mint and coriander dressing.

  • Preparation
  • Cooking time
  • Rest time
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(19 votes) 4/5

Les ingrédients

Pour people
  • For the meat
  • Fine salt : 6 pinch(es)
  • Sunflower oil : 25 ml
  • Guinea fowl breast(s) 200g : 6 whole
  • Ras el hanout : 50 g
  • Olive oil : 10 ml
  • For the garnish(es)
  • Freshly ground black pepper : 6 Turn
  • Couscous : 200 g
  • Fine salt : 6 pinch(es)
  • Dried apricot(s) : 6 whole
  • Prune(s) : 6 whole
  • Flaked almonds : 50 g
  • Spring onion(s) : 2 whole
  • Olive oil : 50 ml
  • Saffron thread(s) : 2 pinch(es)
  • For the vinaigrette
  • Fresh coriander : 0.5 bunch
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Olive oil : 75 ml
  • Lemon(s) : 0.5 whole
  • Fine salt : 6 pinch(es)
  • Fresh mint : 0.5 bunch
  • Freshly ground black pepper : 6 Turn
  • For the vegetables
  • Carrot(s) : 4 whole
  • Fine salt : 6 pinch(es)
  • Ground cumin : 15 g
  • Garlic clove(s) : 1 whole
  • Olive oil : 30 ml
  • Flat leaf parsley : 0.25 bunch
  • Lemon(s) : 0.5 whole


  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    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.

  • ETAPE 3

    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.

  • ETAPE 4

    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.

  • ETAPE 5

    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.

  • ETAPE 6

    For the carrots:
    Finely chop the garlic and the flat parsley.

  • ETAPE 7

    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.

  • ETAPE 8

    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.

  • ETAPE 9

    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.

  • ETAPE 10

    To serve:
    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.

Chef's tip

«To vary this dish try with either chicken, fish or lamb.»

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