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1
Pour the couscous in a large bowl, add salt, to taste, 1/2 teaspoon turmeric, 1 cup lukewarm water, 4 tablespoons of the melted butter.
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2
Mix and let rest for 15 minutes, until the water is absorbed.
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3
Preheat a thick pot.
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4
Add olive oil and heat.
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5
Add Cornish hen or quail and brown for a few minutes.
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6
Add the chopped and julienned onion, parsley, remaining butter, spices, salt, and 2 cups water.
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7
Cook for 15 minutes.
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8
Add honey, garbanzo beans, raisins, and simmer for another 15 minutes.
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9
Add water as needed.
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10
Add the dates.
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11
Simmer for 5 minutes, or until the dates are hot.
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12
Separate the couscous grains by rubbing both hands together.
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13
Make sure there are no lumps.
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14
Fill the bottom of the couscoussiere (or pot) with 1 1/2 gallons water.
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15
Bring to a boil.
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16
Put the couscoussiere (or fine-meshed sieve) on top.
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17
When the vapor comes up, pour the couscous in the top (sieve), and let it steam for 15 to 20 minutes, until tender and spongy.
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18
On a large platter, spread a 1-inch thick layer of couscous.
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19
Add some pieces of Cornish hen or quail around the middle.
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20
Then pour over the surface onions, raisins, and garbanzo beans.
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21
Garnish with dates, the roasted almonds, and the rest of the sauce.
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22
Serve hot.
