First make the stuffing. Bring the stock to the boil and pour it over the couscous in a large bowl. Stir once, then set aside for 10 minutes so that the couscous absorbs the liquid.
Meanwhile, top and tail the zucchinis and then grate them coarsely. Roughly chop the apricots and add to the zucchinis. Preheat the oven to 400°F/200°C/Gas 6.
When the couscous has swollen, fluff up with a fork and then spoon 90 ml/6 tbsp into a separate bowl and add the zucchinis and chopped apricots. Add the herbs, seasoning and lemon juice, and stir to make a fairly loose stuffing. Set aside the remaining couscous for serving.
Spoon the stuffing loosely into the body cavities of the poussins and secure with string or cocktail sticks. Place the birds in a medium to large roasting tin, so that they fit comfortably but not too closely. Rub the butter into the skins and sprinkle with ground coriander and a little salt and pepper.
Cut the red pepper into medium-size strips and finely slice the chilli, discarding the seeds and core from both. Place in the roasting tin, around the poussins, and spoon over the olive oil.
Roast for 20 minutes, then reduce the oven temperature
to 180°C/350°F/Gas 4. Pour the chicken stock around the poussins and baste each bird with the stock and red pepper/chilli mixture. Return the tin to the oven and cook for a further 30-35 minutes, basting occasionally with the stock, until the poussins are cooked through and the meat juices run clear.
Heat gently, stirring all the time, until the sauce is slightly thickened. Check the seasoning and transfer to a jug, or pour directly over the poussins: Garnish the birds with fresh flat leaf parsley arid serve at once with the reserved couscous.