Instructions: Put the couscous in a bowl, cover with lukewarm water and leave to soak for 10 minutes.

Tip the couscous into a large sieve lined with muslin or a fine-gauge sieve and allow to drain. Place the sieve over a saucepan of boiling water, cover with foil and steam for 35 minutes.

Transfer the couscous to a bowl and add the pine kernels, raisins, cinnamon and cumin.

Heat 2 teaspoons of the oil in a non-stick frying-pan, add the onion and fry over a medium heat for 5 minutes or until soft. Add to the couscous and mix well.

Preheat the oven to Gas Mark 4 /180 C /350 F.

Stuff the guinea fowl with the couscous. (If there is any couscous left over, place it in a greased ovenproof dish, cover with foil and bake for 45 minutes in the oven with the guinea fowl.) Place the guinea fowl in a roasting tin, brush with the remaining oil and sprinkle with the paprika.

Bake in the oven for 30 minutes, then baste and add 3 tablespoons of water.

Return to the oven and 30 minutes later, baste again and another 3 tablespoons of water. Bake for another 15-30 minutes or until cooked through and golden.

Remove from the oven, transfer to a warmed serving plate and leave to rest while making the sauce.

Strain any excess fat out of the roasting tin, reserving the meat juices.

Place the roasting tin over a medium heat, strirring to scrape up and dissolve the sediment left. Pour the juices into a small non-stick saucepan. Add the tomato puree, lemon juice, honey, cinnamon and water, and simmer, uncovered, for 10-15 minutes or until thickened slightly.

Serve the guinea fowl accompanied by the sauce.

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