Curried Cornish Hens With Coconut Cilantro Couscous

Photo: Jo Ann

Ingredients

Ingredients for Hen:

2 pounds Rock Cornish hens (about 1-½ each)

1 tablespoon vegetable oil

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon cumin seed

1/2 teaspoon ground turmeric

1/2 teaspoon salt

Ingredients for Couscous:

1 cup chicken broth

2 teaspoons butter

3/4 cup uncooked couscous

1/2 cup shredded coconut

1/4 cup chopped fresh cilantro

Preparation

Directions for Hen:

Heat oven to 350 degrees. Brush hens with oil. Mix curry powder, ground cumin, cumin seed, turmeric and salt. Rub curry mixture on hens. Place hens, breast sides up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer reads 180 degrees and juice of hens is no longer pink when center of thigh is cut.

Directions for Couscous:

Heat broth and butter to boiling in 1-1/2-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 45 minutes. Stir in remaining ingredients.