turkey stuffed with couscous

Ingredients for a young turkey weighing about 3 kg (6 lbs 10 oz) :

* 3 bowls of couscous * 1 heaped teaspoonful of pepper * salt

* 1 coffespoonful of saffron (mixed packet saffron and crushed flowers) * 1 large grated onion

* 1 stick of cinnamon * 150 g (5 oz) of butter * 3 to 4 soupspoonfuls of thick honey * 1 soupspoonful of cinnamon

Preparation: 

Take care to choose a tender turkey. To remove the offal, make a lengthways incision in the breast. Remove the gizzard and the neck without tearing the skin. Wash carefully with water and salt. Rince and leave to drain. Then stuff with the couscous pressing it in as far as possible. Sew up the opening. Tie up the neck and truss the bird.

Put in a thick-bottomed saucepan with salt, pepper, saffron, the stick of cinnamon, grated onion, butter and 3 glassfuls of water. Cook on a moderate heat with the lid on, turning the turkey over from time to time, taking care not to pierce the skin. Add water if necessary. When the turkey is cooked, add the honey and cinnamon. Mix and leave to boil down until the sauce is rich and thick and the turkey golden brown and impregnated with the sauce, Arrange on a dish, pour the sauce over and serve very hot Serve 2 small plates of couscous separately.