Lunch · Middle Eastern · 20 min
Classic Moroccan-Style Cornish Hen with Herbed Couscous and Labneh
- Calories
- 714
- Protein
- 40g
- Carbs
- 89g
- Fat
- 22g
Ingredients
- 114.5 g Cornish game hen
- 1.1037 tbsp olive oil
- 0.5 tsp ground cumin
- 0.5 tsp Aleppo pepper
- 0.5 tsp salt
- 95.4 g couscous
- 95.4 g celery
- 1 tbsp fresh parsley
- 1 cup water
- 28.4 g labneh
- 133.5 g watermelon
Method
- 01Preheat the oven to 400°F (200°C).
- 02Rub the Cornish hen with olive oil, ground cumin, Aleppo pepper, and salt.
- 03Place the hen in a roasting pan and roast for 35 to 40 minutes until deeply golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads at least 165°F (74°C). Remove from oven and let rest for 10 minutes before carving.
- 04Bring 1 cup of water to a boil. Place the dry couscous in a heatproof bowl, pour the boiling water over top, cover tightly, and let steam for 5 minutes.
- 05Uncover the couscous, fluff with a fork, and fold in the finely diced raw celery and chopped fresh parsley.
- 06Spoon the herbed couscous onto a plate, top with the carved roasted hen, add a dollop of labneh on the side, and serve with cubed watermelon.
Cook it with the whole plan around it
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