Guinea fowl is one of the gamier birds, closer to duck than chicken, so I'm reasonably confident a red wine and cherry reduction will work.
I do love the pine nuts idea. I'm doing field mushrooms with the entree so I'll skip them from the stuffing.
I was trying to avoid the couscous mainly because I was wanting to do something different, but it does match up very well with food cooked in a tagine.
Thanks for the ideas.