This dish is easy, but looks so fancy! You can serve everyone their own individual Cornish Game Hen, and it looks like a mini thanksgiving turkey! Here’s the recipe:
Couscous Stuffing:
1 box (10 oz.) of couscous
1 1/2 c. chicken stock or broth
1 tsp. butter
1 medium clove garlic, minced
1/2 medium onion, chopped
3/4 c. sun dried tomatoes
1/2 tsp. Herbs de Provence
Pinch of each salt & pepper to taste
Hens:
2-4 Cornish Game Hens, thawed
1 Tbsp. butter, melted
1 Tbsp. Herbs de Provence
Pinch of each Salt & Pepper
Directions:
Couscous: Bring the broth, butter, garlic, onion, herbs de provence, salt, & pepper to a boil in a medium saucepan over mid to low heat, add couscous. Now, every box of couscous is different, and I used instant, so after I added the couscous, I took it off the heat and covered it for 5 minutes. After 5 minutes, I fluffed it with a fork, and it was done! If you do not use instant, you’ll have to follow the cooking instructions on the box, I guess!
Preheat oven to 375 degrees. Make sure that the cornish game hens are thoroughly “cleaned out” on the inside. You can spoon the couscous stuffing straight into the birds, like a Thanksgiving turkey. (Any excess couscous can just surround the hens, it will get a little crispy on top.) Brush the melted butter over the top of the birds, and sprinkle on the herbs de provence, salt, and pepper. Mine looked like this:
I tossed it into a 375 degree oven, and basted it occasionally with leftover melted butter. After 50 minutes, it turned all brown and crispy and mine looked like this:
YUM!!! 🙂
