Because they are small birds, with one per person, it is worth stuffing them. A few butchers sell the special baby Mediterranean pigeons or pigeonneaux or squabs. Otherwise, buy the smallest poussins possible.
Ingredients
Preparation
Step 1
Make the same couscous stuffing as in the recipe for Roast Chicken with Couscous, Raisin, and Almond Stuffing (page 92). Fill each pigeon or poussin with about 3 tablespoons of stuffing—they should not be too tightly filled, or the stuffing may burst out—and use toothpicks to secure the openings.
Step 2
Rub the birds with double the quantities of olive oil, lemon juice, ground ginger, ground cinnamon, salt and pepper as given above. Roast them in an oven preheated to 400°F, breast side down for the first half hour, then turn them breast side up, and brush them with 3 to 4 tablespoons honey. Return the birds to the oven for another 1/2 hour (it takes longer to cook them than usual because they are stuffed).
Step 3
Heat through the remaining stuffing for 20 to 30 minutes in the same oven and serve alongside the pigeons.
