Poulard with Orange Carrots and Couscous

Rinse the poularde in cool water and dry with kitchen roll. Wash the oranges hot, peel thinly with a peeler, peel 1 orange into the belly cavity of the poularde form. Rub the poulard with 25 g butter, season inside and out with salt and rub with the pepper. If necessary, tie the legs with spaghetti. Place the poulard in a roasting pan and roast in a heated oven at 190 °C (gas 2-3, convection oven 170 °C ) for 1 hour, 20 minutes.

In the meantime, peel the carrots and cut them into 5 cm long pieces. After 20 min cooking time in the roaster form. Cook the shallots in boiling hot salted water for 4 minutes, drain, rinse and peel. Cut pepper in half lengthwise and remove seeds. Squeeze orange juice. Add orange juice, pepper, shallots, remaining chicken stock, white wine, orange zest, honey and aniseed to poularde form after another 15 min. cooking time.

Pluck parsley leaves from stems and chop coarsely. Roast the pine nuts in a frying pan without fat until light brown, tossing occasionally, and chop coarsely.

4. 10 minutes before the end of the cooking time, bring 250 ml of water with turmeric, saffron, salt and olive oil to the boil. Add the couscous and cook according to package instructions. 5.

At the end of the cooking time, add the chopped parsley to the poularde form.

Season the sauce with salt and freshly ground pepper. Fold the remaining butter into the couscous, letting it melt. Fold in the roasted pine nuts. Serve the poul

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