What do you serve on Thanksgiving, or the upcoming holidays when you have family members who are not fond of turkey? Yes they are out there, really! My suggestion is to put an ethnic touch to your event and serve Cornish hens stuffed with couscous, dates and parsley.
That’s what I am doing! Come to think of it, Cornish hens are not that far out. I mean, we’re still eating a bird, right? Nothing like the year we had pork loin!
I really don’t know when my family’s anti-turkey sentiments began.
One day all was well with the traditional bird, the next…, not so well. Change is inevitable in life. Rather than fret, we decided to embrace a new tradition, one of diversity, and openness to less traditional fare. But, like I always say, it’s really about getting together and not less about having all the “right” foods. It’s about sharing, and being open, that’s what counts.
This brings me to something I want to share with all of you.
Every year my husband and I invite some of the international students from the university where I work. They always bring a dish to share, often something from their country. Their gesture adds a note of culinary interest to our gathering. I wonder what they think about us not making a traditional Thanksgiving dinner. Oh well, variety is the spice of life, right?
Finally, don’t forget to share this great recipe for Cornish hens stuffed with couscous, dates and parsley with your friends and family.
Cornish Hens Stuffed with Dates and Parsley
You will love the simple and delicious dish! Tender and delicious cornish hens stuffed with couscous, dates, onions and parsley. So easy to make, roast right in your oven!
Preheat oven to 400'F.
Bring chicken stock and water to a boil in a saucepan. Add couscous and butter. Stir a few times. Cover, and cook for about 2 minutes. Remove from heat, and allow it to sit for about 5-10 minutes. Uncover and fluff. Transfer to a bowl and allow it to cool.
Lightly toast almonds in your toaster oven.
In a skillet heat olive oil on medium, and saute onions and garlic until translucent then add to the couscous along with dates, parsley, and almonds.
Place filling into the cavity of each Cornish hen.
Tie the legs together with kitchen twine, and tuck the wings under the body of the bird.
Rub with olive oil, and sprinkle with zatar.
Half way through the cooking process, bring out of the oven, brush again with olive oil and place back in.
Roast for about 45-55 minutes or until juices run clear. If desired broil for the last 5 minutes.