- Prep time
- 45 minutes PT45M
- Cook time
- 25-30 minutes PT30M
- 4-8 servings
Individual Cornish game hens make an elegant and impressive entrée, especially when stuffed with this slightly sweet couscous filling.
- ½ cup chopped dried fruit (such as apricots, figs and cherries)
- 1⅓ cups couscous
- 2 cups boiling water
- ½ teaspoon kosher salt
- ¼ cup toasted almonds
- 4 Cornish game hens
- Kosher salt and black pepper to taste
- 3 tablespoons canola oil
- 1 tablespoon butter
Cover dried fruit with warm water and let rehydrate for 15 minutes, then drain fruit.
Place couscous in a large bowl, then add boiling water, salt and rehydrated fruit. Stir, cover with plastic wrap and let rest for 15 minutes. Fluff with a fork and add toasted almonds.
Preheat oven to 425°F.
Season Cornish game hens with salt and pepper both inside the cavity and on the outside. Stuff each hen with couscous stuffing, then seal cavity shut with skewers or by tying the legs together.
Place game hens on a roasting pan breast side up and brush each one with canola oil. Roast for 25-30 minutes, until internal temperature reaches 165°F.
Remove game hens from oven, transfer to a plate and allow to rest.
Pour roasting juices into a glass measuring cup. Allow fat to come to the top and remove. Pour remaining liquid into sauté pan over medium heat and bring to a boil. Whisk in 1 tablespoon of butter then remove from heat.
Serve game hens over remaining couscous with pan sauce drizzled on top.