Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Poussin
Couscous
Grape sauce
How it's done
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Poussin
Place the jam and all the other ingredients in a small bowl, stir well. Brush the poussins with half of the marinade; set aside the remainder. Cover the poussins and marinate in the fridge for approx. 1 hr. Remove, season with salt, place the poussins on a baking tray lined with baking paper.
Roast in the oven
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Brush the poussins with the reserved marinade and roast for a further 15 minutes.
Couscous
Empty the couscous into a bowl, season and mix. Pour boiling water over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork. Add the oil, lemon zest and juice, mix.
Grape sauce
Heat the butter in a pan. Add the shallot, sauté for approx. 2 mins. Add the grapes and continue to cook for approx. 5 mins. Add the soy sauce, water and jam, stir in and heat.
To serve
Halve the poussins, plate up with the couscous and grape sauce.
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