Cornish Hens With Lemon And Couscous
|Chicken stock||4 Cup (64 tbs) (1 Liter)|
|Olive oil||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Grated lemon rind||3 Tablespoon (50 Milliliter)|
|Couscous||2 1⁄2 Cup (40 tbs) (625 Milliliter)|
|Finely chopped fresh parsley||1⁄3 Cup (5.33 tbs) (75 Milliliter)|
|Lemon marmalade||1⁄3 Cup (5.33 tbs) (75 Milliliter)|
|Dijon mustard||2 Tablespoon (25 Milliliter)|
In large saucepan, combine chicken stock, oil and 4 tsp (20 mL) of the lemon rind; bring to boil.
Add couscous; cover and remove from heat.
Let stand for 5 minutes.
Add parsley; fluff with fork. (Couscous can be covered and refrigerated for up to 1 day.)
Meanwhile, cut wing tips from hens.
through backbones to divide hens in half; trim excess fat and skin.
Gently loosen skin from each breast and leg, leaving skin attached at one side; rub remaining lemon rind over flesh under skin.
Evenly space 8 mounds of couscous, 1 cup (250 mL) each, on lightly greased rimmed baking sheet; cover with hen halves, cut sides down.
Sprinkle lightly with salt and pepper.
Mix marmalade with mustard; brush over hens.
Bake in 375Â°F (190Â°C) oven for 40 to 45 minutes or until browned, juices run clear when hens are pierced with fork, and meat thermometer registers 185Â°F (85Â°C).