INGREDIENTS

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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