View cart background image
Free Shipping Over $49

Couscous-Stuffed Cornish Hens

Source: Quick from Scratch - Herbs
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 4
Moroccan-inspired couscous, chunky with apricots and almonds and flavored with cinnamon and honey, makes a quick and unexpected stuffing for roasted hens. The honey drizzled on the birds during the last ten minutes of cooking gives them a glistening, crisp, brown skin.
1/2 cup canned low-sodium chicken broth or homemade stock
1/4 cup dried apricots, chopped
1/2 cup couscous
1/4 cup slivered almonds , roasted
1 1/2 tablespoons butter
2 1/2 teaspoons honey
1/4 teaspoon ground cinnamon
Fresh-ground black pepper
2 cornish game hens (about 1 1/4 pounds each)
1 tablespoon cooking oil
3 tablespoons water
Couscous-Stuffed Cornish Hens Recipe at
Heat the oven to 425 degrees F.

In a small saucepan, bring the broth, the apricots, and 1/4 teaspoon salt to a simmer over moderately high heat. Remove from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork. Add the almonds, 1/2 tablespoon of the butter, 1 1/2 teaspoons of the honey, the cinnamon, and 1/8 teaspoon each salt and pepper.

Fill the cavities of the hens with the couscous mixture. Twist the wings of the hens behind their backs and, if you like, tie the legs together. Put the hens, breast-side up, in a small roasting pan. Coat the hens with the oil; sprinkle with 1/8 teaspoon each salt and pepper. Dot with the remaining 1 tablespoon butter.

Roast the hens for 45 minutes. Baste them with the pan juices and drizzle with the remaining 1 teaspoon honey. Continue roasting until just done, 10 to 15 minutes longer.

Transfer hens to a plate. Let stand 5 minutes. Spoon the fat from the roasting pan and add the water to the juices. Cook over moderate heat, scraping the bottom of the pan to dislodge any brown bits, until reduced to 1/4 cup, about 3 minutes. Add a pinch each of salt and pepper. Cut the hens in half and serve with the stuffing and pan juices.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick & Easy Couscous
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 563
Fat. Total: 21g
Fiber: 2g
Carbohydrates, Total: 28g
Sodium: 218mg
% Cal. from Fat: 34%
Cholesterol: 270mg
Protein: 62g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.