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Ingredients:
1/3 cup Butter or vegetable Oil
1 med Onion, grated
1 tsp Curry powder
1 Clove garlic, crushed
1 tsp Ground ginger
1 tsp Ground cinnamon
1 pinch Powdered saffron
1/3 c Raisins
1/3 cup Pistachio nuts, chopped
1 3/4 cup Couscous or long grain rice
2 cup Chicken stock
2 sm Chickens
1 tsp Salt

Preparation:
1. Heat the butter in a heavy pan and brown the onion, curry powder and garlic, until a smooth paste is formed.

2. Add the stock, saffron, raisins, pistachios, and couscous. Season with the salt, to taste. Cover tightly and simmer over low heat for 15 minutes, until the couscous is half done. Strain off the liquid.

3. Stuff the chickens with the mixture and sew them up.

4. Preheat the oven at 350 degree F.  Place the chickens in an oven proof dish and roasted for about 45 minutes, basting occasionally with the cooking juices.