Cornish Game Hens With Couscous

• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder
• 2 Cornish game hens (20 to 24 ounces each), thawed
• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 cups cubed peeled eggplant
• 2 large tomatoes, cut into wedges and seeded
• 2 cups sliced baby portobello mushrooms
• 1 medium onion, sliced
• 1 medium green pepper, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 2 cups hot cooked couscous

1. In a large resealable plastic bag, combine the flour, salt, pepper and chili powder. Add hens, one at a time, and shake to coat. In a large skillet, brown hens in oil on all sides.
2. Transfer to a 5- or 6-qt. slow cooker. Add broth to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
3. Stir in the eggplant, tomatoes, mushrooms, onion, green pepper, garlic and bay leaf. Cover and cook on low for 3-4 hours or until a thermometer reads 180u0b0 and vegetables are tender. Discard bay leaf. To serve, split hens in half. Serve with couscous and vegetables.

flour, salt, pepper, chili powder, cornish game hens, olive oil, chicken broth, eggplant, tomatoes, baby portobello mushrooms, onion, green pepper, garlic, bay leaf, couscous

Taken from www.tasteofhome.com/recipes/cornish-game-hens-with-couscous/ (may not work)