Roasted Cornish Hens with Cauliflower Couscous (Pollitos Asados)

Chicken is such a versatile bird. I believe I have eaten it in so many ways that it is hard to count. Sundays in Spain, especially during the summer, it is very common to eat a roasted chicken with a green salad and fries. 


We bought 2 cornish hens to roast and I made a cauliflower couscous sauté with garlic and peas with Spanish ham.

Ingredients:

2 Cornish Hens

Thyme

Rosemarie

1 Cauliflower

2 Idaho Potatoes cut in wedges

2 Cups Peas

Spanish Ham

Olive Oil

Salt 

Pepper

Put the chicken in a roasting pan. Rub the chicken on all sides with olive oil and add the spices, salt and pepper. Preheat the oven to 400˙ and add the chicken and the potatoes (drizzled with oil).

In the meantime we'll make the cauliflower couscous. Grate the cauliflower until it is looks like couscous grain. When done, steam it (I used a colander). When you are close to serving just sauté with finely chopped garlic.

Boil the peas while the ham is a separate pan, cooking without oil, until it turns crunchy.

For a a sauce, take the chicken from the oven and put all the juices from the chicken in a blender. Blend well.