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Poussins with apricots and pistachio couscous
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As Middle Eastern cooks know, apricots are just as good in savoury dishes as sweet. This recipe is based on a Moroccan tagine. You can use dried apricots instead of fresh, but if you do, use less honey
The sweetness in this recipe suits a versatile, balanced rosé. Foncaussade Les Parcelles Rosé 2008 Bergerac, South of France. Bin 66114; £6.49.
Typical values per serving:
This recipe was first published in July 2009.