Cornish Hens With Couscous And Figs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | 4 | Servings | |
INGREDIENTS
| 2 1/4 | c | Chicken broth |
| 1 2/3 | c | Couscous, 1- 10 ounce |
| package | ||
| 1 | c | Dried figs, preferably dark |
| ones such as Mission | ||
| figs | ||
| diced | ||
| 1 1/2 | t | Grated lemon peel |
| 3 | Green onions, scallions | |
| chopped | ||
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Cornish hens, each about 1- | |
| 1/2 pounds | ||
| 1/2 | t | Ground black pepper |
INSTRUCTIONS
Source: The Low-fat Jewish Cookbook by Faye Levy p. 224 Clarkson Potter/Publishers NY 1997 ISBN 0-517-70364-5 Bring the broth to a boil in a large saucepan. Stir in the couscous and figs. Cover the pan, remove from the heat, and let stand 5 minutes. Fluff the couscous with a fork. Add the lemon rind and green onions and stir with a fork. Season to taste with salt and pepper. Let stuffing cool completely. Preheat the oven to 400 degrees F. Discard excess fat from the hens. Rub hens with pepper, then spoon 1/3 to 1/2 cup stuffing into each hen, packing it in gently. Reserve remaining stuffing mixture at room temperature. Set the hens in a small roasting pan or shallow baking dish just large enough to contain them. Roast the hens, basting 2 or 3 times, for 45 minutes or until the thickest part of a drumstick is tender when pierced with a skewer and juices that run from drumstick are clear; if juices are pink, roast hens for a few more minutes and check again. During roasting, add 2 tablespoons hot water to pan juices if they brown. To serve, spoon the stuffing from the hens onto a paltter. Cut each hen in half lengthwise with poultry shears. Arrange the pieces over stuffing on platter or plates. Cover and keep warm. Heat the remaining stuffing mixture in a medium skillet over low heat, stirring gently with a fork, about 2 minutes; or heat it in a covered dish in the microwave. Serve in a separate heated dish. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Jan 28, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 546
Calories From Fat: 228
Total Fat: 25.3g
Cholesterol: 169.7mg
Sodium: 773.7mg
Potassium: 999.6mg
Carbohydrates: 43.1g
Fiber: 6.9g
Sugar: 18.8g
Protein: 37.7g