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Moroccan Cornish Hens with Pine-Nut Couscous Pg 75.jpg

Moroccan Cornish Hens with Pine Nut Couscous

Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
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Servings

8 Servings

Ingredients

  • 8 Cornish hens or 2 whole chickens
  • 1 tablespoon oil
  • 2 onions cut in half and then sliced into semi-circular rings
  • 1 teaspoon freshly grated ginger
  • 4 cloves garlic crushed
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 tablespoon finely chopped fresh coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon honey
  • 1 14 ounce container diced tomatoes
  • 1 teaspoon chili flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon coarsely ground black pepper
  • 1/2 cup prepared couscous
  • 2 cups couscous
  • 1 4 ounce packet pine nuts
  • 2 tablespoons olive oil
  • Salt to taste

Instructions

  • Preheat the oven by turning the oven settings to 350°F. 
  • Prepare the couscous according to the instructions on the packet. Bake the pine nuts in the oven or dry-fry them until golden brown. When the couscous is ready, fold in the pine nuts. Separate 1/2 cup couscous and mix in the olive oil. Set aside.
  • Fry the onions in a little oil until translucent.
  • When translucent, add ginger, garlic, mint, coriander, cumin, paprika, honey, diced tomatoes, chili flakes and oregano.
  • Simmer for a few minutes to reduce the excess liquid from the tomato mix.
  • Sprinkle Cornish hens with black pepper and stuff with couscous.
  • Pack it quite firmly.
  • Cover with warm onion and herb sauce, sprinkle remaining 1/2 cup couscous (mixed with olive oil) over the top of the Cornish hens and bake for 1 1⁄2 hours, covered.
  • Roast, uncovered, for another 45 minutes.
  • Baste every now and then. The couscous on top of the Cor- nish hens should be crispy.
  • Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW
  • Magazine Purim 2014