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1
To prepare the stuffing, moisten the couscous with 2 cups of warm salted water.
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2
Stir well, so that it is evenly absorbed.
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3
After about 10 minutes, stir in the sugar, 2 tablespoons of the oil, the cinnamon, and the orange-blossom water, and rub between your hands so as to break up any lumps.
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4
Add the drained raisins.
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5
Fry the almonds in the remaining oil, coarsely chop them and stir them into the couscous.
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6
Fill each pigeon or squab with about 3 tablespoons stuffing.
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7
They should not be too tightly packed, or the stuffing may burst out.
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8
Sew up the skin at both ends with cotton thread (or use toothpicks to secure), and reserve the remaining stuffing.
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9
In a wide and heavy saucepan, put the 3 tablespoons butter or oil, the onions, garlic, cinnamon, ginger, saffron, and salt.
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10
Add about 1 1/4 cups water and the stuffed pigeons or squabs.
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11
Simmer gently, covered, for about 30 minutes, until the birds are tender, adding more water if necessary and turning them over at least once, ending up breast down, so that they are well impregnated with the sauce.
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12
Lift one out (to make a little room) and stir in the honey.
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13
Then return the squabs to the pan and continue to cook until the flesh is at melting tenderness.
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14
At the same time, heat the remaining stuffing in a baking dish, covered with foil, in a 400F oven for about 20 minutes.
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15
Then stir in the butter.
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16
To serve, make a mound of the stuffing and place the birds on top.
