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1
For the poussins, preheat the oven to 400 degrees F (200 degrees C).
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2
Place the poussins in a roasting tin.
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3
Pour the oil slowly over the top of the top of the poussins.
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4
Rub the oil into the poussins so that they are well coated.
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5
Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well.
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6
Sprinkle the spice mixture over the poussins.
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7
Slice the lemon into quarters and then slice each quarter into 4 so you have 16 small pieces.
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8
Place the pieces around and in between the poussins.
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9
Separate the garlic bulb into cloves and place the pieces around and in between the poussins.
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10
Transfer the poussins to the oven and cook for 1 hour to 1 hour 15 minutes, or until completely cooked through.
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11
Remove the poussins from the oven and then let them rest for 10 minutes in their tin.
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12
Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well.
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13
Add the freshly boiled water to the bowl and then cover the bowl with cling film.
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14
Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous.
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15
Remove the cling film from the bowl and stir the couscous with a fork to separate the grains.
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16
Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl.
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17
Stir the mixture again and season, to taste, with salt and freshly ground black pepper.
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18
Transfer the couscous to a serving dish.
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19
Slice the pomegranate in half and extract a good quarter of the seeds.
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20
Place them onto the couscous.
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21
Sprinkle the chopped cilantro (coriander) over the top.
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22
To serve, place the poussins onto clean plates and place the couscous alongside.
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23
Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish.
