Moroccan-Style Cornish Hens with Couscous
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 5tablespoons extra virgin olive oil
- 1teaspoon paprika
- 2teaspoons ground cumin
- Salt
- pepper
- 4small (less than 1½ pounds) or 2 large Cornish hens, split in half
- Juice of 2 lemons
- 1½cups medium-grain couscous, cooked in chicken stock according to package directions
- 1large onion, sliced thin
- ½cup golden raisins
- 1tablespoon minced cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1317 calories; 77 grams fat; 19 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 14 grams polyunsaturated fat; 72 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 82 grams protein; 1359 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Mix 3 tablespoons of the oil with the paprika, 1½ teaspoons cumin, ½ teaspoon salt and ¼ teaspoon pepper. Rub inside surfaces of hens with 1 tablespoon of the lemon juice, then smear them, inside and out, with the spice paste. Set aside 1 hour.
- Step 2
Sauté onions in remaining oil in a skillet over medium heat until golden. Stir in raisins and remaining cumin and cook until onions are lightly browned. Fold in cooked couscous and season with salt and pepper.
- Step 3
Preheat grill or heat oven to 375 degrees. If grilling, sear hens on the skin side over medium heat, then turn them over, basting a couple of times with remaining lemon juice, until cooked through, about 35 minutes. If using oven, roast hen halves skin side up in a roasting pan until cooked through, 35 to 40 minutes, basting a couple of times with remaining lemon juice.
- Step 4
Reheat couscous, fold in cilantro, and mound on a platter. Arrange hen halves around couscous and serve hot or warm.
Private Notes
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Cooking Notes
gk
I added a little harissa, ras el hanout and garlic powder to the spice paste
Bob
This was very, very good. We used two large-ish Cornish Game Hens, cut in half. We cooked them at 375º F for 40 minutes, and then at 425º F for an additional 10 or 15 minutes. The internal temperature was well over 180º F, but the meat was perfectly done and moist. If you don't have fresh cilantro but have fresh mint, as I did, do not hesitate to make the substitution. We also had some plain Greek yogurt on the side. How could that be wrong? We drank some white Orvietto with it.
Es
Lovely dish with for poussins. Spatchcocked them (instead of halving) and cooked them on the grill. Be sure to make plenty of couscous (Israeli).
Karen
I thought the hens were so-so; although nicely seasoned they weren't at all crispy or extra-special. The pearl couscous, however, was fabulous. I will keep the recipe and cook this couscous again and again. BTW: I used the brown raisins I had on hand and they worked out well.
Jen
The Cornish hens were fine. The cous cous was a keeper!
CB
Made the couscous only to go with a different chicken dish. So simple. So delicious.
Wendy
Loved the pearl couscous but the hens lacked flavor for me.
Bob
I should add that the cous cous was out of this world delicious. We used pearled cous cous.
Bob
This was very, very good. We used two large-ish Cornish Game Hens, cut in half. We cooked them at 375º F for 40 minutes, and then at 425º F for an additional 10 or 15 minutes. The internal temperature was well over 180º F, but the meat was perfectly done and moist. If you don't have fresh cilantro but have fresh mint, as I did, do not hesitate to make the substitution. We also had some plain Greek yogurt on the side. How could that be wrong? We drank some white Orvietto with it.
Pat
I thought splitting in half meant to cut the hen in half to help grill it more easily. But that seemed to have dried it out so the meat was not as good. The couscous came out well however.
David Bell
This was good. I added a little Cayenne Pepper and cinnamon to the rub and used dried apricots instead of raisins. Yum...
Betsy
Maybe add to couscous sautéed red pepper and/celery?
gk
I added a little harissa, ras el hanout and garlic powder to the spice paste
This was delicious, just added a little Dijon mustard for extra zing. Served as appetizer for Easter dinner, and even dieters couldn't resist temptation.
This dish was wonderful. Made for a dinner party and everyone loved it. Really nice flavors.
Es
Lovely dish with for poussins. Spatchcocked them (instead of halving) and cooked them on the grill. Be sure to make plenty of couscous (Israeli).
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