FOUR’s festive recipe #12

Ingredients

• 4 squab pigeons, prepped for roasting (ask your butcher to do this)
• 2 tbsp honey
• 2 tbsp pomegranate molasses
• 1⁄2 tsp black peppercorns, crushed
• 1⁄2 tsp green cardamom, crushed
• 4 tbsp extra virgin olive oil
• 2 tbsp boiling water
• 200g walnuts
• 3 tbsp extra virgin olive oil
• 1 white onion, fine dice
• 1 tsp ground cinnamon
• 1⁄2 tsp ground turmeric
• 1 tbsp tomato paste
• 1 tbsp honey
• 1 tbsp pomegranate molasses 1 bay leaf
• 400ml white chicken stock juice
• 1⁄2 lemon
• 10g soft dark brown sugar
• 100g couscous
• 1 tbsp extra virgin olive oil
• 150ml boiling water
• 1 lemon, juice and fine zest
• 1⁄4 bunch coriander