Pigeons on Couscous

Ingredients

• 200 g raisins
• 1 tsp orange blossom water
• 300 g couscous (instant)
• 2 onions sliced into rings
• 0.5 bunch coriander leaves chopped
• 0.5 flat parsley chopped
• 4 pigeons ready to cook
• 3 tbsp butter
• 2 tbsp olive oil
• 4 saffron strands
• 2 cloves of mace
• 1 tsp cinnamon powder
• 1 tbsp powdered sugar
• Sea salt
• Pepper

Instructions

1. 1.

   Cover the raisins with water in a bowl, add orange blossom water and soak for 12 hours.

2. 2.

   Prepare couscous according to package instructions.

3. 3.

   Wash and pat dry the pigeons.

4. 4.

   In a large pot heat butter and 1 tbsp olive oil, sauté onions until golden, then remove.

5. 5.

   Sauté pigeons, coriander, parsley, saffron, and cloves, season with salt and pepper. Add 1.5 l water, bring to a boil, cover and simmer over medium heat for about 30 minutes.

6. 6.

   Drain the raisins. In a pan pour the reserved onions with 2 tbsp broth from the stew pot. Add raisins, cinnamon, and powdered sugar; bring to a boil.

7. 7.

   Mix prepared couscous with 2 tbsp hot butter and lightly salt. Arrange on a plate, spread onion-raspberry mixture over it, and place pigeons on top.