Garlic And Herbs Couscous And Cornish Game Hens

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups tri color couscous
• 4 cups water
• 2 tablespoons olive oil
• 2 cornish hens
• 2 ounces vegetable oil
• 1/2 cup black olives (pitted & halved)
• 1/2 cup green olives (pitted & halved)
• 1/4 cup sun-dried tomato
• 1/2 cup cherry tomatoes
• 1/4 cup capers
• 2 cups chicken stock
• 1/2 cup peas
• 2 tablespoons parsley (chopped)
• 1 spreadable cheese, alouette garlic and herbs

Recipe

• 1 bring the water to a boil in a large saucepan and add the couscous. bring back to a simmer, cover and remove from heat.
• 2 after 10 minutes stir in olive oil with a fork and keep warm.
• 3 split and quarter each cornish game hen and season with salt and pepper.
• 4 in a large skillet heat vegetable oil over medium high heat.
• 5 sear all pieces of the cornish game hen until golden brown.
• 6 drain oil and add olives, sun-dried tomatoes, capers, cherry tomatoes and heat thoroughly.
• 7 add chicken stock and bring to a simmer for 8-10 minutes.
• 8 remove cornish game hen and most of the vegetables from the sauce.
• 9 cover to keep warm.
• 10 stir alouette® garlic and herbs spreadable cheese into the liquid to make the sauce.
• 11 add the peas and chopped parsley.
• 12 to serve, fill the bottom of the tanjine or casserole dish with the cooked couscous, top with the cornish game hen and vegetables. spoon sauce over cornish game hens and couscous.
• 13 serve.