Try Cornish hens for gourmet Thanksgiving treat

Sometimes, Thanksgiving takes a different turn. Perhaps you need to cook for fewer guests, or you don't have enough refrigerator room for a giant bird. Or maybe you're simply one of the few Americans who doesn't especially care for turkey. It's nice to have a few alternative-to-turkey tricks in the recipe box.

Enter today's recipe for Bacon-Wrapped Cornish Hens with Corn Couscous. The combination of smoky and sweet, crunchy and soft makes this easy-to-prepare dish a gourmet treat fit for any celebration. This recipe originated with Beverly's sister-in-law, Liza Gyllenhaal, who serves it often to raves from extended family and friends. (For more of Liza's terrific recipe recommendations, check out her blog, "Local Food and Local Knowledge," on our Web site at www.kitchenscoop.com.)

Did we mention this dish is flexible? One hen serves two people, but you can simply double, triple or quadruple the recipe to get the required portions.

The couscous is slightly alternative for Thanksgiving, too, and it's extremely easy and quick. This side dish is packed with corn, carrots, onions and a bit of bacon, and could easily accommodate a few dried cranberries (or Craisins or cherries) to add that holiday flair. (Just stir them in to taste with the bacon in the final minutes.) Of course, if you're a mashed-potatoes diehard, you could certainly substitute those and save the couscous for another time.

Speaking of another time, if you can't bear to replace the traditional bird, save Bacon-Wrapped Cornish Hens with Corn Couscous for the upcoming holiday entertaining season. It makes terrific party food any time.

For that traditional touch with the meal, you could serve Beverly's favorite cranberry sauce with port, rosemary and figs. Find it on our blog at www.kitchenscoop.com. You (and your guests) will gobble it up!

Menu suggestion:

Bacon-Wrapped Cornish Hens With Corn Couscous

Cranberry Sauce With Port, Rosemary and Figs

Steamed green beans with lemon juice

Pumpkin pie

Bacon-Wrapped Cornish Hens with Corn Couscous

Start to finish: 30 minutes preparation; 1 hour unattended roasting time

1 Cornish game hen, defrosted if frozen

1 teaspoon dried herbes de Provence (see cook's note)

2 slices uncooked bacon

2/3 cup plain couscous (see cook's note)

1 teaspoon olive oil

10 peeled baby carrots (for 1/3 cup thin slices)

1/4 cup diced onion

1/4 cup diced red bell pepper

2/3 cup frozen sweet, white corn kernels

Preheat oven to 425 F.

Spray a roasting pan (see cook's note) with cooking-oil spray or line with nonstick foil. Wash game hen and dry inside and out with paper towels. Place herb mix in hen cavity and shake to coat evenly. Holding legs together, tie 1 slice of bacon around leg portion of hen to hold them together. Tuck wings under.