Preheat the oven to 200C. Mix together the rice, onion, lemon rind, mint and apricots. Stir in half each of the lemon juice, yogurt, turmeric, cumin, and salt and pepper.

Stuff the poussins with the rice mixture at the neck end only. The spare stuffing can be served separately. Place the poussins on a rack in a roasting tin.

Mix together the remaining lemon juice, yogurt, turmeric and cumin, then brush this over the poussins. Cover loosely with foil and cook in the oven for 30 minutes.

Remove the foil and roast for a further 15 minutes, or until golden brown and the juices run clear, not pink, when the thickest part of flesh is pierced with a skewer.

Cut both the poussins in half with a sharp knife or poultry shears, and serve with the reserved rice. Garnish with slices of lemon and fresh springs.