Cornish Hens With Lemon And Couscous Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Chicken stock4 Cup (64 tbs) (1 Liter)
 Olive oil1⁄4 Cup (4 tbs) (50 Milliliter)
 Grated lemon rind3 Tablespoon (50 Milliliter)
 Couscous2 1⁄2 Cup (40 tbs) (625 Milliliter)
 Finely chopped fresh parsley1⁄3 Cup (5.33 tbs) (75 Milliliter)
 Cornish hens4
 Lemon marmalade1⁄3 Cup (5.33 tbs) (75 Milliliter)
 Dijon mustard2 Tablespoon (25 Milliliter)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4736 Calories from Fat 1847

% Daily Value*

Total Fat 206 g317.1%

Saturated Fat 48.5 g242.5%

Trans Fat 0 g

Cholesterol 994.4 mg

Sodium 2427.2 mg101.1%

Total Carbohydrates 451 g150.3%

Dietary Fiber 29.3 g117.4%

Sugars 65.7 g

Protein 250 g501%

Vitamin A 38.5% Vitamin C 130.1%

Calcium 32% Iron 87.5%

*Based on a 2000 Calorie diet

Directions

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.
Cut.
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 375°F (190°C) oven for 40 to 45 minutes or until browned, juices run clear when hens are pierced with fork, and meat thermometer registers 185°F (85°C).
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