Roasted Cornish Hens And Couscous

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.

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(P.S. I am re-posting this one as I ran out of time to do a new one!!)

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