I’m loving pomegranate molasses at the moment and it works so well as a marinade. It adds a sweet tangy flavour and makes the skin go lovely and crispy with loads of flavour. I ate the legs with my hands and the caramelised outside and chilli was so tasty and the meat was so juicy inside. The couscous goes so well and you get a lovely burst of flavour from the preserved lemon. The dressing finishes it off nicely and adds reinforced flavour to the couscous. Now winter is here next time I will probably substitute the eggplant and courgette for beetroot and squash.
Ingredients (serves 2 )
For the marinade
- 1 poussin
- 4 tbsp pomegranate molasses
- 2 tbsp olive oil
- 2 garlic cloves, peeled and smashed
- 2 tbsp runny honey
- 1 red chilli, sliced
- crack of salt and pepper
For the couscous
- 1 courgette, sliced
- 4 slices of eggplant (I used frozen chargrilled slices)
- 2 tsp za’tar spice (or your favourite flavour)
- drizzle of olive oil
- 80g Couscous
- 1/2 Preserved lemon, chopped
- small bunch of basil leaves, roughly chopped
- seasoning to taste
For the dressing
- 2 tbsp olive oil
- 1 tbsp pomegranate molasses
- juice of half a lemon
- 1 tsp runny honey
- 1 tsp ground cumin
- Pre heat oven to 190 degrees (fan).
- Place the marinade ingredients into a medium zip lock bag. Shake to combine. Add the poussin, do up the zipper and shake a few times so the poussin gets coated. I marinated mine overnight in the fridge and shook the bag a few times before I went to bed. A minimum of 2 hours should be enough. Place the poussin on a lined baking tray and roast for 45 minutes.
- After 20 minutes of the poussin roasting. In a bowl add the slices courgettes with a drizzle of oil and the zaatar spices. Stir to coat and place on a baking sheet along with the aubergine slices. Bake with the poussin for the rest of the cooking time.
- Add the couscous to a bowl and pour over 200ml of boiling water or vegetable stock cover with a plate and leave to soak up the liquid for at least 6 mins.
- When the poussin is cooked place on a board and cover with foil and leave to rest while you finish off,
- Once cool enough to handle tear the roasted aubergine into the couscous and add the courgettes.
- Make the dressing by adding all of the ingredients into jar or bowl. Shake or whisk to combine. Set aside.
- Once the poussin has rested, slices the breast and tear off the legs. Add the resting juices to the couscous and toss to combine.
- To serve – share the couscous between 2 serving plates, drizzle over the dressing and top with the sliced poussin. Enjoy.