About This Dish
An elaborate Fassi celebration dish where whole pigeons are stuffed with seasoned couscous, almonds, and raisins, then roasted until golden and crispy. Each bird is a self-contained feast: the couscous stuffing absorbs the juices of the pigeon as it roasts, creating an incredibly flavorful filling. This dish is reserved for the most special occasions and demonstrates the heights of Fassi culinary sophistication. The presentation — whole golden birds on an elaborate platter — is as dramatic as the flavor.
Ingredients
- 4 Whole pigeons, cleaned
- 2 cups Couscous, steamed
- 80 g Almonds, toasted and chopped
- 50 g Raisins
- 1 Onion, finely diced
- 1 tsp Ground cinnamon
- 1/2 tsp Saffron
- 80 g Butter
- 2 tbsp Honey
- to taste Salt and pepper
Instructions
- 1
Mix steamed couscous with almonds, raisins, cooked onion, cinnamon, half the butter, salt, and pepper.
- 2
Stuff each pigeon with the couscous mixture. Tie legs together.
- 3
Rub exterior with remaining butter, saffron, honey, salt, and pepper.
- 4
Roast at 190C (375F) for 1-1.5 hours, basting regularly, until golden.
- 5
Serve whole on a platter with extra couscous.
Tips & Tricks
- Chicken Cornish hens substitute for pigeon.
- Baste frequently for the crispiest, most golden skin.
- The stuffing should be moist but not wet.