for 4 people

Poussin

4 tbsp	rose hip jam
1 tbsp	Worcestershire sauce
1 tbsp	soy sauce
1 tbsp	mild mustard
4	poussins (approx. 500 g each), rinsed with cold water, dabbed dry
1 tsp	salt

Couscous

200 g	couscous
1 tsp	salt
a little	pepper
3 dl	water, boiling
1 tbsp	olive oil
1	organic lemon, grated zest and the juice

Grape sauce

1 tbsp	butter
1	shallot, finely chopped
500 g	red grapes, cut in half
2 tbsp	soy sauce
2 tbsp	water
2 tbsp	rose hip jam

How it's done

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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