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.