Glazed Roasted Cornish Game Hens with Couscous Stuffing

Ingredients

• ½ tsp. ground ginger
• Freshly ground black pepper
• ½ cup finely minced yellow onion
• 1 cup homemade or low-salt canned chicken broth
• ¾ cup instant couscous
• ½ tsp. ground cinnamon
• 2 Tbs. chopped fresh flat-leaf parsley
• + 9 more ingredients
• • 1 tsp. salt; more as needed
  • 6 Cornish game hens (about 1½ lb. each), neck and giblets removed and discarded or saved for stock, hens rinsed and patted dry
  • 2 Tbs. melted unsalted butter
  • Port-Spice Glaze or Orange-Spice Glaze
  • 2 Tbs. unsalted butter
  • ½ cup shelled unsalted pistachios, lightly toasted and coarsely chopped
  • ¼ cup dried cranberries
  • ¼ cup chopped dried apricots
  • ¼ cup chopped dried apples

In a small skillet over medium heat, melt the butter. Add the onion and cook until soft, 5 to 7 min.; set aside. In a medium saucepan, bring the chicken broth to a boil; remove from the heat. Stir in the couscous, cover, and let sit off heat for 10 min. Fluff the couscous with a fork. Stir in the...

View full recipe at Fine Cooking