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.