Instructions: Bring the broth to a boil in a large saucepan. Stir in the couscous and figs. Cover the pan, remove from the heat, and let stand 5 minutes. Fluff the couscous with a fork. Add the lemon rind and green onions and stir with a fork. Season to taste with salt and pepper.

Let stuffing cool completely.

Preheat the oven to 400 degrees F. Discard excess fat from the hens.

Rub hens with pepper, then spoon 1/3 to 1/2 cup stuffing into each hen, packing it in gently. Reserve remaining stuffing mixture at room temperature.

Set the hens in a small roasting pan or shallow baking dish just large enough to contain them. Roast the hens, basting 2 or 3 times, for 45 minutes or until the thickest part of a drumstick is tender when pierced with a skewer and juices that run from drumstick are clear; if juices are pink, roast hens for a few more minutes and check again. During roasting, add 2 tablespoons hot water to pan juices if they brown.

To serve, spoon the stuffing from the hens onto a paltter. Cut each hen in half lengthwise with poultry shears. Arrange the pieces over stuffing on platter or plates. Cover and keep warm.

Heat the remaining stuffing mixture in a medium skillet over low heat, stirring gently with a fork, about 2 minutes; or heat it in a covered dish in the microwave. Serve in a separate heated dish.

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