• 5 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• 2 teaspoons ground cumin
• Salt and pepper
• 4 small (less than 1 1/2 pounds) or 2 large Cornish hens, split in half
• Juice of 2 lemons
• 1 1/2 cups medium-grain couscous, cooked in chicken stock according to package directions
• 1 large onion, sliced thin
• 1/2 cup golden raisins
• 1 tablespoon minced cilantro leaves

Mix 3 tablespoons of the oil with the paprika, 1 1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub inside surfaces of hens with 1 tablespoon of the lemon juice, then smear them, inside and out, with the spice paste. Set aside 1 hour.

Sauté onions in remaining oil in a skillet over medium heat until golden. Stir in raisins and remaining cumin and cook until onions are lightly browned. Fold in cooked couscous and season with salt and pepper.

Preheat grill or heat oven to 375 degrees. If grilling, sear hens on the skin side over medium heat, then turn them over, basting a couple of times with remaining lemon juice, until cooked through, about 35 minutes. If using oven, roast hen halves skin side up in a roasting pan until cooked through, 35 to 40 minutes, basting a couple of times with remaining lemon juice.

Reheat couscous, fold in cilantro, and mound on a platter. Arrange hen halves around couscous and serve hot or warm.