Mediterranean Cornish Hens
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 676 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 186 milligrams
- Sodium
- 153 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 4 grams
- Protein
- 37 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 Cornish game hens (1 1/2 to 1 3/4 pounds each)
Kosher salt and freshly ground pepper
2 lemons (1 thinly sliced, 1 zested and juiced)
2 tablespoons unsalted butter
1/2 onion, chopped
1 1/2 cups Israeli couscous
1 3/4 cups low-sodium chicken broth
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
1/4 cup honey
1 teaspoon ground cumin
1/2 teaspoon paprika
3 tablespoons chopped fresh cilantro
Directions
- Preheat the oven to 450 degrees F. Cut the hens in half with kitchen shears, cutting along one side of the breastbone. Place the hens on a rimmed baking sheet, cut-side down; season with salt and pepper. Scatter the lemon slices over and around the hens. Roast until the hens are golden, about 20 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 3 minutes. Add the couscous and cook, stirring occasionally, until lightly toasted, 3 minutes. Add the broth; season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook until most of the liquid is absorbed, about 8 minutes. Stir in the zucchini, cover and cook until tender, about 3 more minutes; set aside.
- Combine the honey, cumin, paprika and lemon juice. Brush on the hens and continue roasting until cooked through, 5 to 7 more minutes.
- Stir the cilantro and lemon zest into the couscous and season with salt and pepper. Serve with the hens and drizzle with any pan juices.