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Exotic Spiced Guinea Fowl with Moroccan Couscous and Grilled Vegetables
Exotic Spiced Guinea Fowl with Moroccan Couscous and Grilled Vegetables

Exotic Spiced Guinea Fowl with Moroccan Couscous and Grilled Vegetables
A flavorful and exotic dinner featuring guinea fowl, Moroccan-spiced couscous, and a medley of grilled vegetables.
Exotic Spiced Guinea Fowl with Moroccan Couscous and Grilled Vegetables
Ingredients:
1
Servings
  • 1
    item
     guinea fowl
  • 150
    g
     couscous
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     harissa paste
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     mint leaves
Preparation Time: 90 minutes
Exotic Spiced Guinea Fowl with Moroccan Couscous and Grilled Vegetables
Instructions:
  1. Preheat the oven to 180°C.
  2. Rub the guinea fowl with olive oil, harissa paste, cumin, coriander, and minced garlic.
  3. Place the guinea fowl in a roasting pan and roast for about 45 minutes or until cooked through.
  4. Meanwhile, prepare the couscous according to package instructions.
  5. Grill the zucchini, red bell pepper, and eggplant until tender and slightly charred.
  6. Mix the grilled vegetables with the couscous and season with lemon juice and chopped mint leaves.
  7. Serve the roasted guinea fowl on a bed of Moroccan couscous and grilled vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 550 kcal 92 kcal
Protein 40 g 6.7 g
Fibre 10 g 1.7 g
Salt 1 g 0.2 g
Sugar 5 g 0.8 g
Carbohydrates 60 g 10.0 g
Fat 25 g 4.2 g
  • 1
    item
     guinea fowl
  • 150
    g
     couscous
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     harissa paste
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     mint leaves
1
Servings
0

Preheat the oven to 180°C.

Rub the guinea fowl with olive oil, harissa paste, cumin, coriander, and minced garlic.

Place the guinea fowl in a roasting pan and roast for about 45 minutes or until cooked through.

Meanwhile, prepare the couscous according to package instructions.

Grill the zucchini, red bell pepper, and eggplant until tender and slightly charred.

Mix the grilled vegetables with the couscous and season with lemon juice and chopped mint leaves.

Serve the roasted guinea fowl on a bed of Moroccan couscous and grilled vegetables.

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