Moroccan Style Roast Pigeon Stuffed With Couscous Recipe

• 4 x Pigeons, about 1lb each
• 1/2 tsp Saffron threads
• 2 Tbsp. Dry white wine, warmed
• 10 fl ounce Mild extra virgin olive oil
• 6 Tbsp. Fresh lemon juice
• 4 tsp Grnd ginger
• 2 tsp Freshly grnd pepper
• 1/2 tsp Saffron threads
• 2 Tbsp. Dry white wine, warmed
• 3 Tbsp. Unsalted butter
• 1 lrg Onion, diced
• 3 Tbsp. Garlic, minced
• 3 Tbsp. Coriander, minced
• 1/2 tsp Salt
• 1 1/4 tsp Freshly grnd pepper
• 10 fl ounce Chicken stock
• 1 Tbsp. Fresh lemon juice
•     Peanut oil for deep frying
• 6 ounce All purpose flour
• 1 tsp Grnd ginger
•     Salt and freshly grnd black pepper
• 2 lrg Large eggs
• 2 Tbsp. Cool water

Directions