Preheat oven to 375 degrees F.

Bring 2 cups of chicken stock to a simmer in a small saucepan and add the chopped dried apricots.

Heat 2 tablespoons of olive oil in a medium saucepan.

Add the finely chopped yellow onion and garlic and cook until soft.

Add the allspice and cinnamon and cook for 1 minute.

Add the instant couscous and stock with apricots, cover the pan and let sit for 5 minutes.

Fluff the couscous with a fork and add 1 tablespoon of unsalted butter, the toasted slivered almonds and the honey and season with salt and pepper to taste.

Season the cavities of the Cornish hens with salt and pepper and fill with the couscous stuffing.

Truss the hens, then rub each with the remaining butter and season with salt and pepper to taste.

Season hens on all sides in an oven-proof saute pan and place in oven.

Roast for 35-40 minutes.

Transfer the hens to a plate.

Remove some of the fat from the roasting pan and place on the burner over medium heat.

Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup.

Season the pan sauce with salt and pepper.

Heat peanut oil in a fry pan.

Dredge okra in corn meal and fry until golden brown.

Immediately toss fried okra with remaining finely chopped red onion, garlic, red pepper flakes, diced tomatoes, red wine vinegar, capers, and chopped parsley.