Poulard Stuffed with Dates and Couscous

Halve the oranges and squeeze out the juice. Cut the apricots into fine cubes, pour orange juice over them and infuse for about 1 hour. Halve the dates and remove the seeds. Cut dates into small pieces. Peel and chop the onion and garlic. Sauté in a frying pan with 1 tbsp olive oil, add 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 meat with salt, pepper and turmeric and roast in a frying pan with 2 tbsp olive oil on both sides for 5 min each. Bring vegetable soup to a boil, stir in couscous and swell at low temperature for a few min. Season to taste with salt and freshly ground pepper.

Chop the chili pepper and spring onions. Sauté in a frying pan with 1 tbsp olive oil, add the soaked apricots and let them bubble up.

Roughly chop the cilantro and mix into the apricots.

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

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