Sunday Supper: Butterflied Cornish Hens With Almond Couscous Recipe

• 4 Cornish Game Hens (about 3 pounds)
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoon salt
• olive oil
• Almond Raisin Couscous
• 1 3/4 cup chicken stock (or water)
• 1 tablespoon olive oil
• 1 1/3 cup couscous
• 1/2 cup toasted almonds, chopped
• 1/2 cup raisins
• Kosher salt and cracked black pepper

1. Preheat oven to 375u0b0. Place game hen breast side down on cutting board. Using kitchen shears, cut along each side of back bone and remove; flip hen over and press down so that hen flattens. Repeat with remaining bird.
2. Mix cumin, smoked paprika and salt together. Drizzle olive oil over birds and rub spice mixture onto both sides of each bird. Place birds breast side up into pyrex baking dish, bake until birds are brown and internal temperature reaches 170u0b0, about an hour.
3. Bring chicken stock and olive oil to a simmer in a small saucepan, add couscous cover and turn off heat. Let sit until all liquid has been absorbed, or about 10 minutes. Fluff with a fork, season with salt and pepper and toss with almonds and raisins.

cornish, cumin, paprika, salt, olive oil, almond raisin couscous, chicken stock, olive oil, couscous, almonds, raisins, kosher salt

Taken from www.seriouseats.com/recipes/2011/03/butterflied-cornish-hens-with-almond-couscous-recipe.html (may not work)