Herb-Roasted Guinea Fowl With Couscous
20m prep 1h 5m cook 1h ready
A roasted guinea fowl with herb butter, served with a lemon-herb couscous salad and asparagus. The bird is stuffed with lemon and garlic, then roasted with white wine and chicken stock for a tender, flavorful main course.
Ingredients
- 1 guinea fowl
- 2 lemons chopped (with peel)
- 6 clove garlic lightly crushed
- 2 sprig rosemary
- 10 sage leaves finely chopped
- 4 3/13 oz salted butter softened
- 1 lemon grated zest
- 2 tbsp olive oil
- thyme
- 8 5/11 tbsp dry white wine
- 13 8/15 tbsp chicken stock
- sea salt
- freshly ground black pepper
- 6 green asparagus spears
- 7 1/16 oz couscous
- 0.5 red onion finely chopped
- 1 tbsp flat-leaf parsley chopped
- 2 lemons juice
- 1 tsp rosemary finely chopped
- 1 tsp lemon thyme finely chopped
- 1 tbsp olive oil
- 13 8/15 tbsp boiling chicken stock
Nutrition (per serving, estimated)
Estimated based off 17 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 699 mg
- Iron: 14.4 mg
- Magnesium: 180 mg
- Phosphorus: 797 mg
- Potassium: 2457 mg
- Zinc: 5.8 mg
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/gas mark 6.
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Step 2.
Fill the cavity of the guinea fowl with the chopped lemon, garlic cloves, and rosemary sprigs. Season well with salt and pepper, then tie the feet together with kitchen string.
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Step 3.
Mix the chopped sage with the softened butter, lemon zest, and some salt and pepper. Push some of the butter under the skin of the guinea fowl, then rub the rest of the butter all over the outside of the bird.
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Step 4.
Place the guinea fowl in a roasting pan, season with salt and pepper, drizzle with olive oil, and sprinkle with the thyme sprigs. Roast for 30 minutes.
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Step 5.
Reduce the oven temperature to 180°C/350°F/gas mark 4. Pour the white wine and chicken stock into the roasting pan and continue roasting for another 25 minutes, until the guinea fowl is golden and tender. To test, pierce the flesh between the thigh and breast; the juices should run clear.
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Step 6.
Let the guinea fowl rest for 10 minutes before carving. While the bird rests, prepare the couscous salad.
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Step 7.
While the guinea fowl is roasting, blanch the asparagus spears in boiling water for 8 minutes, then drain and set aside.
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Step 8.
Place the couscous, red onion, parsley, lemon juice, rosemary, lemon thyme, and olive oil into a large bowl and mix together. Pour over the boiling chicken stock, cover with cling film, and allow to steam for 3–4 minutes.
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Step 9.
Remove the cling film, add the blanched asparagus spears, season with salt and pepper, and mix well using a fork.
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Step 10.
Transfer the couscous salad to a serving dish and serve alongside the roasted guinea fowl.
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