Hamam Mahshi bi Burghul

Ingredients
Cornish Hens: Bulgur:
 * 3 (1 1/2-pound) Cornish hens, skinned
 * 1/2 teaspoon salt
 * 1/4 teaspoon black pepper
 * 2 cups coarsely chopped onion
 * 3 tablespoons fresh lemon juice
 * 2 tablespoons vegetable oil
 * 1 1/2 teaspoons ground cardamom
 * 1 1/2 teaspoons ground cinnamon
 * 3/4 teaspoon ground allspice
 * Cooking spray
 * 3/4 cup currants
 * 3 1/3 cups fat-free, less-sodium chicken broth
 * 2 cups uncooked bulgur
 * 1 1/2 teaspoons ground cinnamon
 * 1/2 teaspoon salt
 * 1/4 teaspoon black pepper
 * 1/3 cup pine nuts, toasted
 * 3 tablespoons butter, cut into small pieces

Directions
1. To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.

2. Preheat oven to 400 degrees.

3. Place hens on a broiler pan coated with cooking spray; bake at 400 degrees for 35 minutes or until thermometer registers 180 degrees.

4. To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter. Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).