This recipe takes a while and shouldn't be rushed - the result is worth it!
1/4 cup of olive oil
3 tablespoons Nadine 's Spice (ras el hanout)
1 tablespoon sea salt
200g roasted walnuts (roughly ground)
200g roasted pistachios (roughly ground)
200g roasted almonds (roughly ground)
100g toasted pine nuts
1 tablespoon cinnamon
1/2 cup orange blossom water
300g icing sugar
250g unsalted butter (melted)
250 g pitted raisins
1 teaspoon of salt
4 litres water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the spatchcocks in a large ceramic bowl, rub with salt and then with the cut lemon and allow to rest for 10 minutes. Wash the spatchcocks under running water and pat dry with paper towels. Mix the olive oil with the spice and brush onto the spatchcocks inside and out.
Place in an oven proof dish and then into a preheated oven at 350 degrees C for 1 1/2 hours, turning and basting every 15 minutes.
Place 4 litres of water in the base of a couscoussier and bring to a boil. Meanwhile, place the couscous in a large bowl and moisten with the cup of water. Mix the water through the grains with your hands.
Place the couscous in the top part of the couscoussier (the steamer) and let it steam for about 20 minutes. Remove the couscoussier from the heat and empty the couscous into a large dish and season. Use a fork to break up the grains and let it cool down.
After the couscous has cooled, sprinkle with two tablespoons of the orange blossom water, 3 tablespoons of the melted butter and stir in 3 tablespoons of icing sugar. Let it rest for 10 minutes and return to the couscoussier for further steaming. Repeat the process 5 times, adding more of the orange blossom water, butter and sugar each time.
During the last steaming cycle add the raisins and remove from the heat as soon as the steam rises through the couscous (so as not to overcook the raisins).
Place the cooked couscous in a large serving dish, mix in the cinammon and all the nuts, reserving a handful of pistachios for decoration. Arrange the spatchcocks on top and sprinkle with the reserved pistachios.
This sweet couscous is excellent for stuffing poultry and game and can be frozen for later use.