Nadia Sawalha and mark Sargeant served up a tasty roast Poussin with couscous and quinoa salad on Nadia’s Family Feasts.

The ingredients are: 4 corn fed poussins, 2 Tablespoons fresh oregano, finely chopped, 2 Tablespoons fresh rosemary, finely chopped, 4 cloves garlic, finely chopped, 4 Tablespoons olive oil and Salt and freshly ground pepper.

For the quinoa and couscous salad: 250g bulgar wheat, red and white quinoa mix, 500ml chicken stock, 100ml water, 200g baby cucumbers, halved lengthwise, thickly sliced, 1 small red onion, finely chopped, Large handful mint leaves, roughly chopped, Large handful parsley leaves, roughly chopped and 30g pinenuts, toasted.

For the dressing: 4 Tablespoons extra virgin olive oil, 2 Tablespoons pomegranate molasses and 1 Tablespoon red wine vinegar.

To garnish: 15g nibbed pistachios, 50g pomegranate seeds and 4 x lemon wedges.

See Nadia’s recipes in her book titled: Fabulous Family Food: Easy, delicious recipes you’ll cook again and again available from Amazon now.