Valley Girls Recipe
Smoke Roasted Poussin with Creamy Artichoke Pearl Cous Cous, Crispy Artichokes and Preserved Citrus.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Preparing the Creamy Artichoke Pearl Couscous
In a pot, bring 2 cups of water to a boil. Add the pearl couscous and a pinch of salt. Cook for 10-12 minutes until tender. Drain and set aside. In a separate pan, sauté chopped artichoke hearts in olive oil until golden. Add heavy cream and simmer until thickened, then stir in the cooked couscous and chopped parsley.
- 3
Crispy Artichokes
Slice remaining artichoke hearts thinly and fry them in hot oil until crispy. Drain on paper towels and season with salt.
- 4
Assembly
On a plate, serve a generous scoop of the creamy artichoke pearl couscous, top with the smoked poussin, and garnish with crispy artichokes and preserved lemon.
