GARLIC AND HERBS COUSCOUS AND CORNISH GAME HENS

GARLIC AND HERBS COUSCOUS AND CORNISH GAME HENS image

Categories Pasta

Yield 4 Servings

Number Of Ingredients 14

2 cups Tri color couscous
4 cups Water
2 tbsp. Olive oil
2 each Cornish game hens
2 oz. Vegetable oil
½ cup Black olives (pitted & halved)
½ cup Green olives (pitted & halved)
¼ cup Sun-dried tomatoes
½ cup Cherry tomatoes
¼ cup Capers
2 cup Chicken stock
½ cup Peas
2 tbsp. Parsley (chopped)
1 pkg. Alouette Garlic and Herbs Spreadable Cheese

Steps:

Bring the water to a boil in a large saucepan and add the couscous. Bring back to a simmer, cover and remove from heat. After 10 minutes stir in olive oil with a fork and keep warm. Split and quarter each Cornish game hen and season with salt and pepper. In a large skillet heat vegetable oil over medium high heat. Sear all pieces of the Cornish game hen until golden brown. Drain oil and add olives, sun-dried tomatoes, capers, cherry tomatoes and heat thoroughly. Add chicken stock and bring to a simmer for 8-10 minutes. Remove Cornish game hen and most of the vegetables from the sauce. Cover to keep warm. Stir Alouette® Garlic and Herbs Spreadable Cheese into the liquid to make the sauce. Add the peas and chopped parsley. To serve, fill the bottom of the tanjine or casserole dish with the cooked couscous, top with the Cornish game hen and vegetables. Spoon sauce over Cornish game hens and couscous. Serve.