Couscous Stuffed Game Hens
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This recipe for Couscous Stuffed Game Hens strikes the perfect balance between savory and sweet. The buttery spice-scented couscous absorbs the juices from the hens as they roast, becoming rich and flavorful. It’s an impressive yet surprisingly easy dish that feels right at home at a holiday dinner, romantic evening, or any night when you want to elevate your meal without spending all day in the kitchen.
There’s something undeniably special about serving perfectly roasted Cornish game hens. Each one is a mini centerpiece, golden and crisp on the outside, tender and juicy inside. When they’re filled with a fragrant couscous mixture studded with dried fruit, toasted almonds, and a touch of honey, the result is pure elegance.
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Heather’s Notes
- These individual game hens make dinner feel instantly elegant and special.
- The couscous filling is simple to prepare but delivers complex flavor with every bite.
- Perfect for holidays or intimate dinners when you want presentation and taste.
- The mix of dried apricots, almonds, and cinnamon adds warmth and subtle sweetness.
- You can prepare the couscous filling ahead of time, making this recipe a stress-free showstopper.
Ingredient List
- Cornish Game Hens: These small birds roast quickly and evenly, resulting in tender meat and crisp golden skin. Their individual size makes for beautiful presentation and perfect portions.
- Couscous: Light and fluffy, couscous serves as the ideal base for soaking up the hens’ savory juices. It also pairs beautifully with the sweet and nutty add-ins for a Moroccan-inspired flavor profile.
- Slivered Almonds: Toasted almonds bring crunch and a subtle nutty richness that balances the sweetness from the dried fruit. They also add texture to the soft couscous filling.
- Dried Apricots: These chewy, golden gems add a touch of sweetness and color contrast.
- Honey: A drizzle of honey ties everything together, enhancing the natural sweetness of the apricots.
- Ground Cinnamon: Just a hint of cinnamon brings warmth and depth to the couscous, nodding to North African and Middle Eastern flavors that make this dish stand out.
- Butter: Melted butter coats the couscous and adds richness that rounds out every bite.
Subs & Variations
- Swap the dried fruit: Try chopped dried figs, golden raisins, or dates in place of apricots for a different sweetness and texture.
- Go nut-free: Substitute toasted sunflower or pumpkin seeds for a similar crunch.
- Use quinoa or rice: If you prefer a gluten-free option, replace couscous with cooked quinoa or basmati rice.
- Add herbs: Fresh parsley, mint, or cilantro adds brightness to the couscous mixture.
- Add citrus zest: A bit of orange or lemon zest brings a refreshing balance to the richness of the hens.
- Spice it up: Add a pinch of cayenne or smoked paprika to the butter for a subtle kick.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make Stuffed COrnish Game Hens
- Preheat the oven: Set your oven to 425°F so it’s ready when you finish assembling the hens.
- Prepare the couscous: In a medium saucepan, bring water or broth to a boil. Add couscous, apricots and salt. Stir 5 minutes, then remove from the heat. Fluff with a fork, then stir in melted butter, toasted slivered almonds, honey, and cinnamon. Adjust seasoning with salt and pepper to taste.
- Prepare the hens: Pat the Cornish game hens dry with paper towels. Season the cavities and skin generously with salt and pepper.
- Stuff the hens: Spoon the couscous mixture into the cavities of each hen. Don’t overpack—just enough to fill loosely so air can circulate and cook evenly.
- Truss and brush: Tie the legs together with kitchen twine if desired, then brush the hens all over with melted butter or olive oil.
- Roast: Place the hens breast side up on a roasting rack set inside a baking dish or sheet pan. Roast for about 25 minutes and baste with pan juices. Continue baking another 15 minutes or until the skin is golden and crisp and an instant-read thermometer inserted in the thickest part of the thigh reads 165°F.
- Glaze (optional): For a glossy finish, brush the hens with a touch of honey mixed with melted butter during the last 10 minutes of roasting.
- Rest and serve: Let the hens rest for 10 minutes before serving so the juices redistribute. Spoon any leftover couscous around the plate for a beautiful presentation.
Tips for Storing
- Allow leftovers to cool completely before storing.
- Store in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover the hens loosely with foil and warm in a 350°F oven until heated through.
- If the couscous seems dry when reheating, drizzle with a little chicken broth or melted butter.
- Freeze unstuffed roasted hens separately from couscous filling for up to 2 months for best texture.
FAQs
Yes, you can make it up to a day in advance. Store it covered in the refrigerator, then bring it to room temperature before stuffing the hens.
Pat the hens dry thoroughly before roasting and brush generously with butter or oil. Roasting on a rack also helps air circulate for an even crisp.
Absolutely. Adjust the cooking time since smaller birds will cook faster than Cornish hens.
Serve with roasted carrots, green beans, or a citrusy salad for a bright contrast to the rich flavors.
No, always prepare the couscous before stuffing. Raw couscous won’t have enough moisture or heat inside the hen to cook properly.
More Recipes to Try
- Pan Seared Scallops with Pearl Couscous
- Spicy Sausage Stuffed Mushrooms
- Smoked Almond Pesto
- BLT Stuffed Avocados
- Pumpkin Apricot Tartlets
Couscous Stuffed Game Hens
Ingredients
Couscous Stuffing
- ¼ cup slivered almonds
- ½ cup chicken stock
- ½ cup couscous
- ¼ cup dried apricots, chopped
- ½ tsp kosher salt
- 1 tbsp unsalted butter
- 2 ½ tsp honey, divided
- ¼ tsp ground cinnamon
- kosher salt, to taste
- black pepper, to taste
- 2 cornish game hens, thawed, rinsed and dried
- olive oil
- kosher salt
- black pepper
Instructions
- Preheat oven to 425ºF.
- Toast almonds in a frying pan, or in the oven until golden, chop and set aside.
- Bring chicken stock to a boil, add couscous, apricots and salt. Stir and remove from heat for 5 minutes. Fluff with a fork and add butter, 1 tsp honey, cinnamon, toasted almonds and salt and pepper to taste.
- Stuff hens with couscous and place in a roasting pan coated with cooking spray. Drizzle hens with olive oil and add salt and pepper. Roast for 25 minutes. Drizzle remaining honey over hens and baste with pan juices. Roast for an additional 10-15 minutes or until juices run clear. Let rest 5 minutes and serve.
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* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.