Cornish Hens With Garlic & Herb Couscous
From corrinnej 12 years agoIngredients
- 2 cups couscous, tri-color shopping list
- 4 cups water shopping list
- 2 tbsp. olive oil shopping list
- 2 cornish game hens shopping list
- 2 oz. vegetable oil shopping list
- ½ cup black olives (pitted & halved) shopping list
- ½ cup green olives (pitted & halved) shopping list
- ¼ cup sun-dried tomatoes shopping list
- ½ cup cherry tomatoes shopping list
- ¼ cup capers shopping list
- 2 cup chicken stock shopping list
- ½ cup peas shopping list
- 2 tbsp. parsley (chopped) shopping list
- 1 Spreadable cheese, Alouette® garlic and herbs shopping list
How to make it
- Bring the water to a boil in a large saucepan and add the couscous. Bring back to a simmer, cover and remove from heat.
- After 10 minutes stir in olive oil with a fork and keep warm.
- Split and quarter each Cornish game hen and season with salt and pepper.
- In a large skillet heat vegetable oil over medium high heat.
- Sear all pieces of the Cornish game hen until golden brown.
- Drain oil and add olives, sun-dried tomatoes, capers, cherry tomatoes and heat thoroughly.
- Add chicken stock and bring to a simmer for 8-10 minutes.
- Remove Cornish game hen and most of the vegetables from the sauce.
- Cover to keep warm.
- Stir Alouette Garlic and Herbs Spreadable Cheese into the liquid to make the sauce.
- Add the peas and chopped parsley.
- To serve, fill the bottom of the tanjine or casserole dish with the cooked couscous, top with the Cornish game hen and vegetables. Spoon sauce over Cornish game hens and couscous.
- Serve.
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