Moroccan Couscous-stuffed Pigeon

 Couscous-stuffed Pigeon

 

⅔ cup (100 g) dark raisins 2 cups (500 ml) water

 

1 tablespoon orange flower water

 

1¼ cups (250 g) fine-grain couscous 5 tablespoons smen or salted butter ¾ cup (100 g) almonds, blanched and peeled, sautéed in oil until golden, chopped Pinch of nutmeg

½ teaspoon saffron

 

1 tablespoon honey

 

6 pigeons, cleaned and prepared by the butcher 2 onions, peeled and cut in thick slices 3 tablespoons olive oil

 

1       teaspoon salt

½ teaspoon white pepper

½ teaspoon ground ginger 3 cloves

 

2       cinnamon sticks

2 cups (500 g) water

 

Soak the dark raisins in 2 cups (500 ml) of water and 1 tablespoon of orange flower water for 1 hour. Drain well.

Prepare the couscous according to the instructions on page 30. Place it in a large mixing bowl. Add the smen or butter, chopped almonds, drained raisins, nutmeg, saffron, and honey. Mix well. Stuff the pigeons with half of the mixture and sew them shut using a large needle and thread.

Place the onions in a large pot with 3 tablespoons olive oil. Place the pigeons on top. Season with salt and pepper and the remaining spices and add 2 cups (500 ml) water. Cover and continue cooking over high heat for a few minutes. Taste and correct seasoning. Lower the heat and cook for 1 hour. Check the sauce and add an additional ½ cup (125 ml) water, if needed. Meanwhile, heat the reserved couscous.

Arrange the pigeon on a dish, remove the string and serve with the additional couscous.