Poularde Stuffed with Dates and Couscous

Cut the apricots into fine cubes, pour orange juice and infuse in about One hour.

For the date stuffing, sauté the onion and garlic in a frying pan with the olive oil, add the dates and season with raz el hanout, salt and pepper.

Cut a pocket in the poulard breasts with a sharp kitchen knife and spread the date filling evenly inside. Close the opening with a wooden stick. Season the meat with salt, pepper and turmeric and roast in a frying pan with the olive oil on both sides (starting on the skin side) for five minutes each.

In the meantime, bring the vegetable soup to a boil, stir in the couscous and let it swell for a few minutes at low temperature (**). Season to taste with salt and freshly ground pepper.

For the apricot sauce, sauté chili pepper and spring onions in a frying pan with the olive oil, add the soaked apricots and bring to a boil. Roughly chop the coriander leaves and mix into the apricots.

Cut open the poulard breasts, arrange them and form the apricot sauce over them. Serve with couscous.

(*) In the TV presentation, dried dates were used.

(**) Please pay attention to the package label!

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