This book is for the adventurous cook who is bored
with pasta and rice and who is interested in ethnic
and fusion cuisine. From cover to cover, it impressed
me. The book is informative, mouthwatering and
creative and respects current eating trends.
Recipes range from 1 to 3 hours of preparation time.
There's a generous introduction on the history and
relevance of couscous and a listing of sources for
spices and traditional couscous cookware.
I chose this recipe because it contained interesting
ingredients which I had on hand, and I felt most
readers would find it easy to prepare. I learned how a
combination of spices can create a dish that is
flavorful and delightfully fragrant. I would
definitely make it again, perhaps with more saffron
GAME HENS WITH COUSCOUS STUFFING
21/2 cups chicken broth
4 tablespoons butter
10 threads Spanish saffron
1/2 cup couscous
2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon sweet paprika
2 12-ounce Cornish game hens
1/2 cup (about 4 ounces) slivered blanched almonds,
1 cup (about 5 ounces) golden raisins
1/2 cup (about 5 ounces) pitted prunes, coarsely
2 tablespoons honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 medium onion, diced
1. Preheat the oven to 425 degrees. In a medium
saucepan, bring 3/4 cup of the broth, 2 tablespoons of
butter, and half of the saffron to a boil. Add the
couscous in a stream. Stir once. Remove from the heat.
Cover and let stand until couscous is tender, 12 to 15
minutes. Set aside.
2. In a large bowl, mix the olive oil with the
remaining saffron, the turmeric, and paprika.