Lemon and thyme guinea fowl with zucchini couscous

Ingredients

For 1 serving

• Guinea fowl160 g
• Lemon0.5
• Thymeto taste
• Zucchini180 g
• Couscous55 g
• Mintto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Wash the lemon, grate the zest and squeeze the juice; in an ovenproof dish coat the guinea fowl with the juice and zest, the thyme, half the oil, salt and pepper and let it absorb the flavours while the oven heats.
2. Roast the guinea fowl with its marinade for 25 minutes, basting halfway with the juices, until the skin is golden and the juices run clear when pierced.
3. Meanwhile bring a small pan of water to the boil. Put the couscous in a bowl, pour over the same volume of boiling salted water, cover and leave for 5 minutes; fluff it with a fork.
4. Wash and trim the courgettes and cut them into roughly 1 cm dice; sauté them in the remaining oil over medium-high heat for 5 minutes, until golden but still firm, salt them and stir them into the couscous.
5. Serve the guinea fowl with its juices and the couscous, finishing with torn mint leaves.