Cornish Hens Stuffed with Couscous with Okra and To

Name: Cornish Hens Stuffed with Couscous with Okra and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock, divided; 1/4 cup dried apricots, chopped; 2 tablespoons olive oil; 1 small yellow onion, finley chopped; 2 cloves garlic, finely chopped; 1/8 teaspoon allspice; 1/8 teaspoon cinnamon; 2 cups instant couscous; 1/4 cup slivered almonds, toasted; Salt and freshly ground pepper; 3 tablespoons unsalted butter, divided; 2 teaspoons honey; 2 Cornish hens (about 1 1/4 pound each); Peanut oil, to fry; 1 pound okra, trimmed and cut into 1/2 inch rounds; 2 cups corn meal; 1 small red onion, finely chopped; 2 cloves garlic, finely chopped; Pinch of red pepper flakes; 1 cup diced tomatoes; 2 tablespoons red wine vinegar; 1 tablespoon capers; 1/4 cup chopped parsley; Salt and freshly ground pepper

Try this homemade Cornish Hens Stuffed with Couscous with Okra and Tomatoes recipe the whole family will love. Made with chicken stock, dried apricots, …

This Cornish Hens Stuffed with Couscous with Okra and Tomatoes relies on simple, everyday ingredients such as chicken stock, divided, dried apricots, chopped, olive oil and garlic, finely chopped. It comes together quickly and makes 4 servings, at about 679 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

3 cups chicken stock, divided
1/4 cup dried apricots, chopped
2 tablespoons olive oil
1 small yellow onion, finley chopped
2 cloves garlic, finely chopped
1/8 teaspoon allspice
1/8 teaspoon cinnamon
2 cups instant couscous
1/4 cup slivered almonds, toasted
Salt and freshly ground pepper
3 tablespoons unsalted butter, divided
2 teaspoons honey
2 Cornish hens (about 1 1/4 pound each)
Peanut oil, to fry
1 pound okra, trimmed and cut into 1/2 inch rounds
2 cups corn meal
1 small red onion, finely chopped
2 cloves garlic, finely chopped
Pinch of red pepper flakes
1 cup diced tomatoes
2 tablespoons red wine vinegar
1 tablespoon capers
1/4 cup chopped parsley
Salt and freshly ground pepper

1
1.
2
Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots.
3
Heat the oil in a medium saucepan.
4
Add the onions and garlic and cook until soft.
5
Add the allspice and cinnamon and cook for 1 minute.
6
Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes.
7
Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste.
8
2.
9
Season the cavities of the hens with salt and pepper and fill with the couscous stuffing.
10
Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste.
11
Season hens on all sides in an oven-proof saute pan and place in oven.
12
3.
13
Roast for 35-40 minutes.
14
Transfer the hens to a plate.
15
Remove some of the fat from the roasting pan and place on the burner over medium heat.
16
Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup.
17
Season with salt and pepper.
18
Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots.
19
Heat the oil in a medium saucepan.
20
Add the onions and garlic and cook until soft.
21
Add the allspice and cinnamon and cook for 1 minute.
22
Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes.
23
Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste.
24
Season the cavities of the hens with salt and pepper and fill with the couscous stuffing.
25
Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste.
26
Season hens on all sides in an oven-proof saute pan and place in oven.
27
Roast for 35 to 40 minutes.
28
Transfer the hens to a plate.
29
Remove some of the fat from the roasting pan and place on the burner over medium heat.
30
Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup.
31
Season with salt and pepper.
32
Heat oil in fry pan.
33
Dredge okra in corn meal and fry until golden brown.
34
Immediately toss with remaining ingredients.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 cups chicken stock, divided, 1/4 cup dried apricots, chopped, 2 tablespoons olive oil, 1 small yellow onion, finley chopped, and more.

Yes, Cornish Hens Stuffed with Couscous with Okra and Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
679 kcal
Category
Meat & Poultry

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