CURRIED CORNISH HENS WITH SPICED CONFETTI COUSCOUS Curry powder is a complex mixture of spices. Toasting it in a hot, dry frying pan helps to enhance the individual flavors. FOR THE CURRIED CORNISH HENS 4 teaspoons Madras curry powder 1/2 cup unsalted butter, at room temperature 1 teaspoon grated orange zest Salt and ground pepper to taste 8 Cornish hens, 500 g each 8 each: yellow onion wedges; whole cloves, peeled fresh ginger slices; orange zest strips (about 2 inches long); garlic cloves, lightly crushed; and bay leaves FOR THE COUSCOUS 4 cups chicken broth 1 cinnamon stick 1 orange zest strip, 2 inches long and 1/2 inch wide 1 slice peeled fresh ginger Salt to taste 2 cups couscous 1/4 cup unsalted butter 1 cup chopped sweet onion such as Vidalia 1 cup peeled and diced carrot 1 cup English peas 1/2 cup dried currants 1 clove garlic, finely chopped 1/2 cup sliced (flakes) almonds, toasted

To make the curried Cornish hens, in a small, dry drying pan over low heat, toast the curry powder, shaking the pan, just until it begins to warm and give off its aroma, about 20 seconds. Remove from the heat and transfer to a small bowl. Add the butter, orange zest, and salt and pepper. Using a fork, mash the spices into the butter until well blended. Cover and refrigerate until the butter is hard, about 30 minutes.

Meanwhile, preheat an oven to 350°F. Rinse the hens and pat dry. Sprinkle inside and outside with salt and pepper. Stick each onion wedge with a whole clove. Place 1 onion wedge, 1 ginger slice, 1 orange zest strip, 1 garlic clove, and 1 bay leaf in the cavity of each hen. Cross the drumsticks on each bird and, using kitchen string, tie together. Starting at the neck opening, loosen the breast skin from the meat to make a small pocket. Cut the curried butter into 8 pieces and meat to make a small pocket. Cut the curried butter into 8 pieces and slip 1 piece under the skin of each hen, positioning it in the center of each breast. Arrange the hens, breast sides up, in a large baking pan.

Roast, basting with the pan juices every 20 minutes, until the hens are golden brown and the juices run clear when a thigh is pierced with a knife, about 1 hour.

Meanwhile, prepare the couscous: In a wide saucepan over high heat, combine the broth, cinnamon stick, orange zest, ginger, and salt. Bring to a boil, cover, reduce the heat to very low, and cook until the broth is infused with the seasonings, about 10 minutes. Remove from the heat, stir in the couscous, cover, and let stand for 20 minutes.

In a sauté pan over medium heat, melt the butter. Add the onion and carrot and sauté until the onion is golden, about 5 minutes. Stir in the peas, currants, and garlic and cook, stirring, until heated through, about 5 minutes. Remove from the heat; keep warm. When the couscous is ready, toss in the sautéed vegetables and almonds.

Spoon the couscous onto a warmed platter. Remove the strings from the hens and arrange on top. Serve immediately.

Serves 8.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]