Teriyaki Cornish hens with couscous stuffing

Instructions

• Thaw Cornish hens if frozen. Preheat oven to 375F (190C). Line a baking sheet with foil. Rinse hens under cold running water. Pat dry inside and out with paper towels. Place, breast side up, on baking sheet.

• Finely grate about 1 tsp (5 mL) peel from limes and orange. Squeeze 1/2 cup (125 mL) juice from limes and 1/2 cup (125 mL) juice from orange. Set aside 1/4 cup (50 mL) of lime juice for glaze. Stir remaining juices in a measuring cup. They should measure about 3/4 cup (175 mL). Add enough water to make 1 cup (250 mL). Place couscous, peel and salt in a small bowl. Pour citrus juices overtop. Stir, then let stand 5 minutes. Using a spoon, stuff cavity of each hen with couscous mixture. Tie legs together with butcher string. Tuck wing tips under birds. Roast, uncovered, in centre of preheated oven 40 minutes.

• Meanwhile, in a small bowl, stir reserved 1/4 cup (50 mL) lime juice with teriyaki and ginger. After hens have roasted 40 minutes, brush generously with teriyaki mixture. Continue roasting, basting occasionally with pan juices, until a thermometer inserted into thickest part of thigh reads 170F (77C), 15 to 20 more minutes. Remove from oven and let stand 10 minutes before serving. Place hens on individual plates, then spoon pan juices overtop.