Roasted Cornish Hens And Couscous
Monday, January 21, 2013
Roasted Cornish Hens
For Thanksgiving, I made four Cornish hens for our gathering. My mom can't have turkey so Cornish hens seemed to be the perfect choice. I rub these little ones with salt, black pepper, garlic powder, dried chopped onion pieces, and dried basil flakes. I slow roast the hens at 300 degree for two hours, and then roast them until golden before serving. The skin was crunchy and tasty.
Pearl Couscous
My first time made couscous, and it was very easy, and different. All you need is 1 cup of pearl couscous, cook in 1 and 1/4 cups of water until the couscous tender. Then I add a handful of dried cranberries, toasted almond pieces, chopped green onion, and 1 tablespoon of butter. Simmer for another five minutes, stir, and serve.
Joining Delicious Dishes, and Tempt My Tummy!
(P.S. I am re-posting this one as I ran out of time to do a new one!!)
Pearl Couscous
Joining Delicious Dishes, and Tempt My Tummy!
(P.S. I am re-posting this one as I ran out of time to do a new one!!)
I don't like turkey either. It's a big thing here at Christmas, but we usually have ostrich or guinea fowl. They're much tastier.
ReplyDeleteYour roasted birds look very appetizing.
the hens look delicious!
ReplyDeletehaven't had cornish hens in ages! Those look delicious!!
ReplyDeleteThey look really delicious! I used to use currant jelly for a cornish hen glaze and that was sooo good too!
ReplyDeleteThey do look delicious.
ReplyDeleteCornish game hens are very popular at our house.
ReplyDeleteHello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2013/01/clever-chicks-blog-hop-18-and-country.html
ReplyDeleteI hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick
I have to try it again, the last couscous I tried didn't come out right.
ReplyDeleteCornish hens have been one of my all-time favorite dishes. I make it with the Burgundy wine glaze that also uses red currant jelly. Everyone raves about them. I serve them with wild rice that has then cooked with onions, chopped kielbasa, and mushrooms and, usually, fresh asparagus and that famous Gulliver's corn.
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