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Roasted guinea fowl with an olive paste filling, served on a bed of delicate couscous.
Ingredients: * 8 tbsp Lemon Infused Olive Oil
* 1kg Couscous
2 guinea fowl
8 heaped tsp green olive paste
250g cherry tomatoes
small bunch flat leaved parsely, chopped
salt and pepper
HOW TO COOK IT
1. Heat the oven to 200C/400F/ Gas Mark 6
2. Cut each guinea fowl into quarters. Carefully lift the skin of each quarter and place a heaped tsp of paste under the skin. Place the pieces into a large oven proof dish and pour 1 tbsp of oil over each piece.
3. Scatter over the tomatoes and parsley and season with salt and pepper. Place the dish in to the oven and cook for 40-45 minutes until the guinea fowl is tender and the skin crisp.
4. 5 minutes before serving, make up the couscous as directed on the packet. Divide between four warm plates, then top each with two pieces of guinea fowl and the tomatoes. Pour over the flavoured juices and serve.
