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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Another lost gem from !

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This recipe contains alcohol. Please use it and in your dishes responsibly.

Original link is no longer available

A spicy carnival of colour and flavour to grace the plate from the kitchens of razorwulff

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What happens when I get inspiration on a Sunday evening? This!

A roasted butterflied Cornish game hen served over a bed of almond couscous w/ a side of Moroccan carrot salad. Absolutely amazing!

Ingredients (for one serving):

1 Cornish hen; butterflied and rinsed
2 cloves of garlic; smashed
1 small shallot; chopped
1 sprig of rosemary
1 sprig of thyme
1/4 Cup extra virgin olive oil
1/4 Cup white wine
salt
black pepper

Place hen in an oven safe baking dish. Coat with the olive oil and wine. Place herbs, garlic, shallot, salt, and pepper on the hen. Refrigerate for 2 hours to marinate.

Preheat oven to 350 degrees. Place baking dish w/ hen into the oven for 30-45 min. or until internal temp reaches 161 degrees. Be sure to baste occasionally with drippings.

Almond Couscous:

1/2 Cup couscous
1/2 Cup chicken stock
1/2 Cup chick peas; canned
1/4 Cup chopped almonds; toasted in oven
1/2 Tsp. Almond Extract
1/2 Tsp. Extra Virgin Olive Oil

Bring stock to boil. Place couscous in a shallow bowl. Pour hot stock over the couscous and quickly stir. Cover with cling wrap and let stand for 4-5 minutes. After which, you fluff with a fork and mix in the chickpeas, almond extract, almonds, and olive oil. Season with salt and black pepper, if needed. Serve immediately.

Moroccan Carrot Salad:

1 Large carrot; peeled and julienned
1/2 Cup diced cucumber; seeded
1/4 Cup golden raisins; regular can be substituted

1 lemon; juiced
Handful of cilantro leaves; chopped
1 tsp. ground cumin
1/2 tsp. paprika
1 pinch ground cayenne pepper
1 tsp. honey
1/4 Cup extra virgin olive oil
few sprigs of parsley; chopped

In a small bowl, combine carrots, cucumber, and raisins.

In a separate bowl, combine all other ingredients and then whisk in the olive oil.

Pour over the carrot mixture and toss to coat. Refrigerate for a few hours so the flavors can meld together.

The picture is simply a serving suggestion for the above items.

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